Class Description
Unlock the secret to rich, velvety soups by mastering the power of a roux - the foundation behind the mother sauces béchamel and velouté. In this hands-on class, you’ll learn how to create two creamy soups from scratch: one built on milk (béchamel-style) and one built on stock (velouté-style), showcasing how a single technique transforms into endless possibilities. You’ll develop confidence in proper roux preparation, balancing flavors and textures, and preventing lumps or separation for consistently smooth results. Expand your culinary repertoire by understanding what you can achieve with roux and walk away with essential culinary skills that help you make restaurant-quality creamy soups and sauces.
Class Length
4 hours
Skills Learned & Practiced
- understanding the power of roux
- distinguishing between bechamel vs. veloute
- learning cream soup components and construction
- building compatible flavors (what goes with what)
- making 2 delicious soups from scratch
- seasoning and adjusting texture to your liking
- garnishing & serving properly
- storing and reheating soups
Price
- $185 per person (minimum 2 people)
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, up to 30 mins of travel & set-up/clean-up time
- Plus 5% GST
Practice Recipe Examples
Creamy soups made with: tomato, fennel, poblano peppers, mushrooms, cauliflower, asparagus, celery, broccoli, spinach, leek, carrot, chicken, chicken-mushroom. Includes seasonal salad and bread. Dishes to be finalized upon booking.
