Prerequisite: 01 Food Safety and Knife Skills , 02 Stock Making Fundamentals or similar experience.
In people's mind, soup is often synonym of comfort and soul warming. In many cuisine soups are the backbone of the meal, healthy, tasty and filling. In French cuisine soups and potage are very important and takes cooking skills to make.
This course starts immediately after purchase. Click "Subscribe" to enroll in this course.
In this course you will learn:
Week 1: Introduction to Soups - Clear Soups
Learn about the equipment that you need to make soup
Learn the different types of garnishes that can be used in soups
Make clear soups: broths and consommés
Week 2: Thick Soups
Learn about the different types of thick soups:
Puréed soups
Cream soups
Veloutés soups
Week 3: Chowders, Bisques and Fish Soups
Learn about the various types of seafood soups
Make chowder
Make fish soups from France and Italy
Make various bisques
Week 4: Cold Soups and Soups of the World
Make sweet and savory cold soups
Make some of the most famous world soups
At the end of each week you will have a quiz and an assignment that will be rated by Chef Eric.
Cost of the course: US$195
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Learning Objectives
By the end of this course, students will be able to:
Identity different types of soups
Recognize classical soups from different countries
Use essential knowledge in soup making
Understand soup culinary terms
Be able to prepare all the different kinds of soups including:
Cream soups and velouté cream soups
Puréed soups
Consommé, broth and hearty broth soups
Crustaceans bisque soups
Seafood chowder and seafood soups
Sweet and savory cold soups
A few world favorite soups like Borscht, Tom Ka gai or Clams Miso Soup.
To receive a Condiments and Salads Fundamentals certificate for this course, you are required to take online quizzes, complete the assignments, and pass the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz multiple times, but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
"I loved the soup course! Few soups were orgasmic and the smell in the house was amazing. I even cook some recipes with my family, and all of my friends wanted to come for dinner. I never cook so much healthy food before and we have decided to do a Potager. Thanks to the online videos it allows me to learn when the house was quite... "Mirna - Pasadena - USA - Ex food junk eater.
"The best course so far! My university fellow's students are jealous about my lunch box. I survive my studies thanks to your soups. I loved them all..."Heather k. - Chicago - Law student
Courses Registration
Learn about the equipment that you need to make soup
Learn about the different types of thick soups: 
Make sweet and savory cold soups