Winter may be almost over but we’re still enjoying soup to take the chill off until spring has truly arrived.  Susan Bizon is the master of the stock pot.  She makes a wonderfully rich, flavorful chicken stock that you can use right away, or freeze for soups, stews, gravies, and more.  In this class, she’ll show us how to make that beautiful stock and turn it into a comforting, homemade chicken noodle soup.

Ever made egg noodles from scratch? Kathy has—using her grandma’s recipe. She’ll show you how to make them both by hand and with a machine.  They’re surprisingly simple and transform  a good bowl of soup into something truly special.

We’ll also make some light, crispy Parmesan Twists that pair beautifully with any bowl of soup. Alongside them, we’ll prepare a fresh spring salad filled with seasonal favorites—tender greens, asparagus, peas, radishes, and spring onions—tossed in a bright, lemony dressing.

For dessert, we’ll finish with a triple-berry cobbler topped with Kathy’s favorite crumble topping—she always keeps extra in the freezer to sprinkle over muffins, quick breads or even baked oatmeal.  It’s a wonderful recipe to have in your baking arsenal.