Warming Fall Soups for Cool Fall Nights

Wednesday, October 21, 2026, 6:30-8:30 PM

In-Person Demonstration Cooking Class

What could be better on a chilly autumn night than a bowl of warm, comforting soup? Betty Rosbottom will demonstrate three delicious potages perfect for the season’s cooler weather.  Each of these hearty soups can serve as a main course and is even better when prepared a day ahead. You’ll discover a special New England Corn Chowder with a garnish of lobster. You’ll also learn how to make ribollita, an Italian peasant soup prepared with beans and vegetables, with a topping of toasted bread and grated Parmigiano. Tomato, Dill, and White Cheddar Soup, a pureed tomato soup scented with fresh dill and topped with shaved cheddar, takes less than an hour to prep and cook. A salad of fall greens tossed in a cider vinaigrette with apples and walnuts pairs well with all these soups. For dessert you’ll sample Pumpkin Brownies with Maple Cream Cheese Frosting. My mantra is “When in doubt, serve soup!”

New England Corn Chowder with a Garnish of Lobster
Made without potatoes so that corn is the dominant flavor, this chowder is enriched with both cream and bacon. Lobster meat makes a glorious garnish along with a sprinkling of fresh chives.

Ribolitta-The Tuscan Minestrone
In Italian “ribollita” means boiled again, and this rich peasant vegetable soup does get a double dose of cooking. Made with cannellini beans, Savoy cabbage, and other vegetables, this “zuppa”  is served over slices of bread that absorb the juices of the soup. Grated Parmigiano makes a fine finishing touch.

Tomato, Dill, and White Cheddar Soup
For this soup, which takes only 45 minutes to prepare, chopped leeks and diced tomatoes are sautéed in olive oil, then simmered in stock along with fresh dill. Then this mixture is puréed and enriched with sour cream. Shaved farmhouse cheddar cheese is the simple garnish.

Fall Greens, Apple, and Walnuts in Cider Vinaigrette
Baby arugula, Belgian endive, thin apple slices, and walnuts are tossed in a cider honey dressing.

Pumpkin Brownies with Maple Cream Cheese Frosting (Recipe will be included and dish sampled, but not demonstrated.) When baked, these moist brownies, made with a spiced pumpkin and pecan batter, are cooled, then coated with swirls of cream cheese frosting scented with maple syrup.

Instructor: Betty Rosbottom

In-Person Fee:  $90.00