Light and Fresh Spring Soups

Soups aren’t just for that season that shall not be named! They are a fantastic way to incorporate whatever vegetables are freshest, especially during the transition from spring to summer. In this hands-on class, professional chef, avid traveler, and cookbook author Jody Eddy, will teach you a bevy of springy soups featuring a variety of flavors, temperatures, and textures.

Class menu will include (may vary slightly based on produce availability):

• Asparagus, Ramp, and Pea Soup with Lime Cream and Pancetta Chips
• Curried Carrot and Parsnip Soup with Tarragon and Basil Oil and Spiced Sunflower Seeds
• White Bean Soup with Orzo and Wilted Greens
• Green Gazpacho with Roasted Garlic and Smoked Chiles
• Chilled Rhubarb and Strawberry Soup with Sugared Mint