A holiday experience for the whole family! Learn to make delicious sugar cookies from scratch, while also learning the proper techniques for piping and decorating to give it a professional, festive design!
A Croquembouche, which roughly translates to "Crunches in the mouth", is a traditional French dessert that is commonly served during celebrations. Now you can make your own for the holiday season! Come join us for this fun and festive class!
A French classic with a Christmas spin! Learn the techniques of macaron baking from start to finish, while enjoying a delicious mimosa, or a cup of complimentary hot chocolate!
56 oz Crushed Tomatoes with juice (ex: San Marzano)
2 Cups Chicken Stock
1/4 Cup Chopped Basil (plus more to serve)
1 Carrot Peeled and Chopped
1/2 TSP Black Pepper (to taste)
1/2 Cup Heavy Whipping Cream (to taste)
1/3 Cup Grated Parmesan Cheese (to serve)
Directions:
Heat a nonreactive pot or enameled dutch oven over medium heat.
Add butter then add chopped onions and carrots.
Sauté 10-12 minutes, stirring occasionally, until softened and golden.
Add minced garlic and sauté 1 minute until fragrant.
Add crushed tomatoes with their juice, chicken stock, chopped basil, and black pepper.
Stir together and bring to a boil then reduce heat to a simmer.
Partially cover with a lid and simmer for 10 minutes.
Use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth.
Then return blended soup to the pot over medium heat.
Add 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.
Serve topped with a little basil ribbons and a circular squirt of heavy cream or sour cream.
Note:
Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and a little sugar to taste.
The Cutting Edge Classroom | 150 N Martinwood Road STE 402 | Knoxville, TN 37923 US
