Seasonal Soups with Professional Flair: Spring
Elevate your soup game with Chef Paul Brown in this demonstration class focused on spring’s freshest flavors and restaurant-worthy techniques. From chilled and elegant to warm and comforting, you’ll explore the secrets to building depth, balance, and finesse in every bowl.
Techniques:

• How to blanch and perfectly blend a chilled vegetable soup
• How to supreme citrus
• Making an emulsified vinaigrette
• Making a seasonal vegetable “pistou”
• The importance of knifework in soups

Recipes:

• Chilled Asparagus Gazpacho with marinated crab and lemon supremes
• Soup au Pistou – a Provençal classic with garden vegetables and fresh basil purée
• Arugula Salad with ricotta salata and house-made pistachio vinaigrette
• Garlic-Parmesan Breadsticks – perfect for dunking 
• Zabaglione with Madeira and Cherries – a silky, spoonable finale 

You’ll walk away with professional tips, full recipes, and the confidence to create showstopping soups at home. Perfect for seasoned home cooks and culinary enthusiasts alike.