Class 2 - Soups
47 videos • 27,406 views • by TheSeasonedCook This Soup class is definitely one of my favorite classes within this course. Bisques, creams, purees, chowders, veloute and some classic regional soups make this class the complete soup class. Bisques included here are lobster, shrimp and oyster. The Creams are broccoli, potato and tomato. Regional soups are bouillabaisse, gumbo with chicken & sausage, New England clam, tortilla with chicken, gazpacho and French onion. The Chowders are roast corn, country style clam, navy bean and lentil. Purees include potage St . Germaine and black bean. Also included is smoked chicken veloute. Students should understand that ALL primary categories of soup making are covered within these lessons and the tools needed to make hundreds of different types of soups are included here for you to capitalize upon. This class also teaches you how to employ a variety of thickening agents for the different types of soup categories. I have included extensive finishing, garnishing and presentation methods for the soup video lessons in this class. This is a must see and learn class for a lifetime of great soup making.