Liz Barbour's Creative Feast
  • HOME
  • Programs
    • Lecture Programs
    • Fees
    • Schedule a Program
    • Testimonials >
      • Class Survey
  • EVENTS
    • Calendar
    • Intermittent Fasting Classes
  • FOOD & FUN
    • Recipe Blog >
      • AARP 2025-Cook-Along Classes
      • AARP 2024-Cook-Along Classes
      • AARP 2023-Cook-Along Classes
      • Artisan Bread-Master Recipe
    • Intermittent Fasting
    • Recipes from Hollis
    • Low-Carb
    • Kitchen Tools Liz Loves
    • Barbour Chicks
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
  • Contact Liz
  • About Liz
    • Liz's Story
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz
  • Blog

Summer Soups from the Garden Cook-Along Class
​Ingredients, Equipment 

Picture

Recipe #1 ​Spring Pea, Leek + Herb Soup

Ingredients:
Serves 4-6


2 large leeks -buy leeks that have the most amount of white at the bottom 
A handful of fresh Italian parsley sprigs, stems and leaves separated
A handful of fresh mint sprigs, stems and leaves separated
A handful of fresh basil sprigs, stems and leaves separated
6 cups cold water
Kosher salt
3 Tablespoons unsalted butter
1 ½ cups frozen peas, thawed
Crème fraiche or sour cream for serving
Chives, chopped for serving

​Equipment:
Cutting board
chef's knife
8 qt soup pot
Blender-regular or immersion
Fine mesh strainer-large
Large bowl

Before class:
  1. Have all ingredients measured out and placed in small bowls or containers to be ready for class.
pea_leek___herb_soup.pdf
File Size: 104 kb
File Type: pdf
Download File

Picture

Recipe#2 Golden Gazpacho w/Toppings


Ingredients:
2 pints yellow tomatoes (about 6 cups)
1/2 cup fresh, plain bread crumbs or 1/2 small pita bread
2 tablespoons Spanish sherry vinegar
3/4 cup extra-virgin olive oil
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 tablespoon salt plus fore to taste
black pepper to taste
1 cup bottled sparkling mineral water
1 cup hand-torn crouton-size bread pieces
1 hard-boiled egg
1 small red bell pepper
6 chives

​Equipment for class:

Blender
Fine strainer
Medium mixing bowl
Ladle
Oven preheated to 350 degrees
4 small bowls for your condiments
box grater

Before class:
  1. Have all ingredients measured out and placed in small bowls or containers to be ready for class.
golden_gazpacho-ana_sortun.pdf
File Size: 99 kb
File Type: pdf
Download File


FAQs

How long is class? Allow for 1 1/2 hour class time

Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection. 

Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class in the Chat.

System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
  • Joining via computer: A registrant can simply click on the link provided in the confirmation email.
  • Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.

CONTACT US

Email

[email protected]

Telephone

Location

603-321-5011
Hollis, NH