We’ve pulled out the sweaters, the snowblowers will be next, and now it’s time to start using our soup kettles. We’re offering two soup classes this winter because they’re usually some of the first classes to sell out. We’ve got some great additions to your soup repertoire. You might just want to take both classes!

Pasta Fagioli – All the thousands of pasta fagioli recipes out there are as different as individual snowflakes. Our version is loaded with vegetables, beans, and a secret ingredient that really punches up the flavor.  Fabulous with a crispy, garlicky chunk of  baguette.

Stracciatella Soup – This loosely translates to shredded rags because of the way the parmesan and eggs look after you’ve stirred them into the soup. Brothy, simple, and delicious. Perfect to warm you on a chilly night. Light and lovely.

Roasted Winter Squash Soup - First we roast the squash to get that delicious caramelization, then the magic happens. A velvety, warming winter favorite.

Mushroom Bacon Galette – Woodsy, earthy and rustic. This freeform tart gives you a lot of bang for your buck since it delivers big flavor with relatively little work. Bound to become your soup side dish of choice since it’s so easy to change up.

Helen’s Cheesecake – Karen’s mother-in-law made this every time the whole family was home. It’s so good that it really needs no additional toppings or flavorings. Super easy because it needs no springform pan. We’ve done this in class before to rave reviews. Many have told us they make it all the time. Join the crowd.