Best of the Season: Autumn Soups Hands-On

Wednesday, October 25, 2017 6:15-9:00 PM

Once again, Betty has chosen to feature warm and comforting soups in a fall class. Each can serve as a meal on its own, and can be prepared almost completely in advance. Chicken Soup with Black Beans, Corn, and Pepitas is one of the most popular selections from her Soup Nights cookbook, and takes less than 25 minutes to prep. Spicy Red Lentil Soup with Butternut Squash and Cauliflower with its vibrant flavors will please your most picky vegetarian friends. Ribollita, the celebrated Tuscan minestrone-one of Italy’s great culinary traditions-tastes even better when made a day ahead. A fall salad and dark chocolate and almond-studded shortbread bars will complete the menu.

Instructor: Betty Rosbottom

Out of stock


Chicken Soup with Black Beans, Corn, and Pepitas 

A flavorful tomato and chicken stock base is enhanced with shredded chicken, black beans, and corn. Toasted pepitas and cilantro blended in a food processor, like a pesto, top each serving.

Spicy Red Lentil Soup with Butternut Squash and Cauliflower 

A beautiful red lentil soup studded with a medley of cold weather vegetables including cauliflower florets and butternut squash is scented with aromatic Indian spices and topped with swirls of yogurt.

Ribollita—Glorious Tuscan Minestrone  

Among the vegetables in this tomato and cannellini soup are shredded Savoy cabbage, zucchini, potatoes, leeks, and Swiss chard. Crusty bread slices float on top and are sprinkled with Parmigiano.

Salad of Fall Greens, Shaved Fennel, and Walnuts in Lemon Vinaigrette

Chocolate and Almond-Studded Shortbread Bars 

A rich shortbread dough is studded with chopped dark chocolate and toasted almonds.  A hint of sea salt makes all the flavors pop.

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