|Instructor Wendy Van Wagner|
|Spanish-style fish soup with little neck clams and monk fish|
We used this mixture of crème fraîche and dill to top the fennel and potato soup. It was goooooood. I know that I will use this mixture to top other soups, such as borscht or a hearty vegetable.
|fennel and potato|
|mushrooms for the creamy mushroom soup|
Wendy stressed the importance of getting the vegetables well caramelized to develop sweetness. Be sure to scrape up all the browned bits that cling to the bottom of the pan by deglazing with some liquid----stock, wine or water. That's where the flavor hides!
By the end of the class we were all singing the praises of an immersion blender!
|creamy mushroom soup|
|Spanish Fish Stew|