Introduction

Soups can be created and reformatted indefinitely according to the season. In this course, you are going to make different types of soups including cold versions and well known favourites such as Tom Ka Gai, Gazpacho and many others. Soups will have no secrets for you anymore.

The course programming increment was created to help you stay organized, but it is up to you to decide how much you want to learn in a week.

Week 1 - Topic 1: Introduction to Soups and Clear Soups

You are on your way to discovering wonderful soups. I hope you will enjoy this journey as much as I enjoyed creating it for you.  In the first part of this week you will learn about the different types of soups, history of soups, basic equipment one needs to successfully make soups and various garnishes you may add to soup.

The second part of this week will be dedicated to clear soups which incorporate skills learned in your previous course, Stock Making Fundamentals.

Week 2 - Topic 2: Thick Soups

It's time to talk about the category of soups that can be eaten before a meal in small portions or as a meal if you decide to serve a larger plate...Thick Soups! Be prepared to show off many of your new chef skills while creating these delicious recipes.

Week 3 - Topic 3: Chowders, Bisques and Fish Soups

In this topic, you will be exposed to all-time favorites: fish soups, chowders and bisques! Have fun learning the skills and secrets of these soups - they will come in handy during a dinner party as you'll be sure to impress your guests!

Week 4 - Topic 4: Cold Soups

This is the 4th and final week of your "Soup Making Fundamentals" course. Soups don't always come hot - what's better than a nice cold soup on a hot summer evening? In the first portion of this week, you will learn to create your own cold soups for just that type of evening!

Week 4 - Topic 5: Soups of the World

We will also learn to make soups from around the world in the second portion of this week. Discover new flavours you may fall in love with!