Spring Soups with Miriam Rubin

Now that spring has arrived, we are hungry for fresh new vegetables. Think of them as spring tonics, packed with vibrance, vitamins and flavor to wake you from winter’s drab. To celebrate the season, we’ll be simmering up three deliciously different soups that will wake up your tastebuds.

For a classic and silky-smooth soup, we’ll combine garlic, spring onions and new potatoes, and we’re hoping to add some ramps, if they can be found. Next, our green soup is a mixture of healthful greens, including deep green kale and light green escarole, it’s not just for salads. Lastly, we’ll make a classic beet borscht, brightly colored and vibrantly flavored, finished with a spoonful of creamy smooth yogurt. As accompaniments to our soups, we’ll learn to make crispy garlic croutons and Parmesan crisps. Then we’ll sit down for soup.

Menu to include:

• Mixed Allium and Yellow Potato Soup
• Red Beet Borsht
• Kale and Escarole Soup
• Garlic Croutons
• Parmesan Crisps

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This demonstration class (plus lunch!) is limited to ten lucky people.

About Miriam Rubin:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Her book, Tomatoes, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend may receive credit and register for another class of equal value held within the subsequent two months if a class is available.

Cooking class attendees receive 10% discount on kitchenware purchases on class day.

HGS Home Chef is a member of TheWorkshopExperience.org, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale, NY – at the crossroads of the Hudson Valley and Berkshires.