Savory Springtime Soups *In-Person*

Springtime soups are lighter and fresher than their winter counterparts, highlighting bright flavors and seasonal ingredients. In this class, students will learn how to build a rich, flavorful vegetable stock and use fresh herbs and early spring vegetables to create a variety of satisfying soups. The class will also bake a quick focaccia to enjoy alongside the soups, including lemon chicken and rice, Provencal spring vegetable, curried zucchini, and creamed asparagus. Designed to build confidence and versatility in the kitchen, this class is open to all levels and features recipes students will return to throughout the season and beyond. Instructor: Dagmar Smith

Sections

Instructor

Dagmar Smith has had a lifelong love for the culinary arts. A graduate of Cambridge School of Culinary Arts, she is classically trained, and has traveled extensively throughout the U.S. and Europe. Dagmar teaches at several adult education programs in the Boston area, and also offers private lessons both for individuals wanting to develop their skills, and for small groups organizing cooking lesson/dinner party events.

Website: dagmarcooks.com