Building Flavorful Soups
Peter Berley
Class Preview
- In-depth Instruction; over 151 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction
3:34
Peter tells the story of the stone soup and how you can glean complex flavors from simple trimmings. You'll also learn about umami and get a sneak peek at the broths and soups you'll make!
Vegetable & Herb: Broths and Soups
31:09
Make Peter's simple tomato broth and a savory parmesan broth, and use them to build some quick and tasty soups. You'll also start learning to make richer broths before concocting a delicious barley mushroom soup.
Japanese Dashi Variations & Asian Soups
27:23
Learn to make vegetarian and fish-based kombu (kelp) dashis. Peter will also further discuss how we experience flavor and how to make "umami bombs" as he teaches you how to make delicious noodle soups and seasonal miso soups.
Shellfish Broths, Soups & Stews
24:56
Learn to make a simple and spicy clam broth before Peter shows you how to make a roasted shrimp shell broth that's the basis for a smoky corn and shrimp chowder.
Poultry & Meat: Broths and Soups
25:35
Follow Peter's step-by-step instructions on how to make a smoked pork stock and two poultry stocks, one of which will be the base of a delicious Portuguese chicken soup with lemon and mint.
Pureed Soups
37:42
Perfect your puréed soups with Peter's expert instruction. Get his tips on tools and techniques before diving into five flavorful vegetarian recipes, including squash potage and golden split pea soup with spice oil.
Description
Transform everyday ingredients into an endless variety of soups to please every palate! Learn secrets for developing flavor from James Beard Award winner Peter Berley, and discover recipes for more than 20 soups and broths, plus an array of creative garnishes! Quickly make small-batch broths instead of spending hours simmering, and learn to use chicken, ham, and pork to create hearty, homey favorites. Roast vegetables for maximum flavor, then purée for creamy, silky-smooth soups. Delve into the flavors of the sea to make broths from roasted shrimp shells and clams, and explore exotic ingredients like kelp and wakame to build savory umami flavor. You’ll even learn how to create your favorite miso soup and four Japanese dashis!
Peter Berley
Renowned chef Peter Berley owns the The North Fork Kitchen and Garden in New York, where he teaches wood-fired artisan bread baking, wild fermentation and home food crafts. He authored the James Beard and IACP award-winning book The Modern Vegetarian Kitchen, as well as the acclaimed Fresh Food Fast and The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between. He currently holds classes at The Institute of Culinary Education and Natural Gourmet Instituteand now here on Craftsy!
Bonus materials available after purchase