Vegetarian potato leek soup

90 Mins

8 Servings

beginner

Cost for Experience: $54.99

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Joshua

Approachable culinary experience for both meat eaters and plant based

       I was born in Texas, but relocated back to the Greater Philadelphia area while in elementary school and raised with a love of good homemade food, the importance of Sunday family dinner and to give your all to that which you put your mind. 
       I am thrilled to share my passion for creating meals that are perfect for both the single diner to the family on the go that are craving an approachable home cooked meal. 
       Starting at the age of 11, I began working at a catering hall in Philly that served brunch on weekends. I would work every weekend quickly learning and working my way to running the omelette station. 
     In addition, nearly every weekend through my school years, I would cook alongside My maternal South Philly Italian grandparents, Carmen and Loretta learning all the secret family recipes and creating my own adaptations of those recipes.
       I am a graduate of the Bucks County Technical High School with a focus on Baking and the Art Institute of Philadelphia in Culinary Arts. Upon leaving  the Art Institute of Philadelphia, I decided to move back to the Lone Star State for 3 years and explore the BBQ world alongside some of the best Pitmasters at the time, as well as, learning Cajun cuisine.
        With a vast culinary background, I was presented with an unique opportunity to provide Executive Chef and food consulting services for start-up microbreweries and boutique coffee shops in the Greater Philadelphia area by creating personalized meaningful menus that align with the vision of the establishment and the diverse audience of diners/patrons each had. While creating menus I keep a strong focus on locally sourced products and supporting small local farms & businesses, while creating meaningful meals for both meat and plant based focused eaters.
       Currently, I resides in the greater Philadelphia area providing private chef services and instruction to those that wish to be the best home chef that they can be. I also serve on the Bucks County Technical High School OAC (Occupation Advisory Committee) Board, helping decide how to allocate funds for the instruction of young cooks..
       I enjoy hosting both intimate and large parties for friends & family, fishing, anything outdoors, a good fire and travel.  



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About this course

Approachable culinary experience for both meat eaters and plant based

This soup is velvet on the tongue, the natural sweetness of the leeks help build a wonderful foundation of flavor in your mouth while the potatoes lend to the perfect texture simultaneously enhancing the flavor of the leeks.  The sautéed kale gives a great texture contrast  with the smooth mouthfeel of the soup paired with the soft croutons made of broiche and incrusted with parmesan that soaks up some of the puree. Once consumed this soup makes you feel like everything will be ok!

Equipment

- Large Sauté pan baking sheet with parchment liner tongs large mixing bowl large soup pot blender

Ingredients

- Brioche Bread

- Olive Oil

- Cheese - Parmesan

- Leeks

- Butter

- Onion - Spanish

- Heavy Cream

- Stock - Vegetable

- Kale

- Lemons

- Aleppo

- Paprika

- Yukon Gold Potatoes

- Red Pepper Flakes

Learning is fun, but a safe environment and good Wifi ensure a successful Experience!

The focus of all of our Experiences is learning in a fun, easygoing environment – but it’s not fun if we don’t have a smooth, safe adventure together. To set the stage for a successful Experience, please make sure you stock your kitchen with the necessary safety equipment in case of any accidents (smoke detector, a first aid kit, fire extinguisher or blanket, and know your emergency phone numbers!) and make sure your Wifi can support the class. Generally, if you can stream a video or movie on your laptop or computer, your Wifi should support one of our classes (and if you have any questions, please feel free to reach out to us for help!)

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