Pureed soups cooking class cooking class

At this moment, it’s not possible to sign up for this live class. But you can:
~ request this class to get back on the calendar and get on the wait list,
~ book it as a private one-on-one class,
~ book it as a group class with friends and family, or a corporate event.
~ buy the accompanying e-cookbook – if available.

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Our upcoming classes

Check our full cooking class calendar.
~ Or learn why we teach these classes the way we do.

If you really want to learn to cook without recipes, pureed soups are a great dish to practice with. You can see them as a canvas that you can color any way you like: cook a bulky vegetable in stock, then puree and season.

In this pureed soups cooking class we will play with the cooking technique and flavorings, so you not only have a lot of inspiration for future butternut squash soups, but other pureed soups as well.

Info	Pureed soups cooking class
Type of class	Learn a canvas recipe for infinite inspiration
How	Online cooking class, using Zoom Live & interactive Recording will be available afterwards for 6 days

Cook, puree, season. That’s really it. Learn to make your own pureed soups!

Why this class on pureed soups?

Breaking down pureed soup to their bare essence, you will learn they’re nothing more than cooked bulky vegetables, that are seasoned and pureed. Simple, isn’t it? But if you look at recipes, there are many more routes you can take. We will discuss, compare and test those ways, so you can decide for yourself, which one works best for you, depending on the ingredient, your mood, the weather, your tools available, etc.

Learning to cook is all about figuring out what works best for you, both during cooking and how your meal will taste. And when you get that, you will only see recipes as an inspiration, not a strict guidelines anymore.

What can you expect?

What the classes in the Taste & Technique series make stand out from other cooking classes, is that in each class we will focus on 1 subject only. That could be a cooking technique, an ingredient, a dish or another theme.

On Monday, December 12th, you will learn all about pureed soups. We will break down the concept to it’s bare bones and make 2 versions of the same soup (butternut squash), so you can taste the difference of the technique used and learn how this influences your recipe. Together we will season the soup, with the ingredients you have on hand, inspiring each other.

Pureed butternut squash soups can be made vegan, vegetarian, or with a meat stock. It’s up to you!

What you’ll learn

What the essence (anatomy) of making pureed soups is
Various ways to puree your soups, with or without electric tools
Ideas to season your butternut squash soup – with imput from all students
Ideas for garnishing
A lot of inspiration for a year full of pureed soups

What you’ll need

A large pot (2 to 2.5 quart/liter)
1 butternut squash
Other tasty and seasoning ingredients
Knife, cutting board
Blender, stick blender, food processor (preferably)
Full grocery and tools list will be provided after signing up

About your chef

In her cooking classes, chef Edie loves to explain what happens in your pots and pans. In these 1 subject only cooking classes we will dive a bit deeper then just follow a recipe. It won’t be super science-y, but often we will do experiments so you can taste the difference between various methods, cooking techniques or seasonings. All to empower you to get a bit looser with recipes so you can come a more confident and creative cook.

Feel free to get in touch with any questions you have.

chef Edie Dourleijn, owner creative cook co, seasoned chef, cooking teacher and cooking coach — Your chef Edie Dourleijn
*owner of Creative Cook Co*

Reviews

Class with Edie was great!
I’ve had a previous class with her and she quickly adapted my skill and made the class informative and educational, focusing on things I may not already know. The soup was delicious! I also learned a technique of balancing with an acid that I carried over to another dish I made this week!
~ Sheryl R, private cooking class pureed soups

FAQ

Why is this an online cooking class?

Thanks to covid-19, chef Edie realized how much you can learn while cooking in your own kitchen. Using your own pots, pans and utensils, on your own stove, with a teacher looking in your pans with you’ll so much more than when you’re in the chef’s kitchen, where others are stirring the ingredients you’ve chopped into the the pots.

What make this class different from others?

At most, if not all, cooking classes (both virtual an in-person) the focus is on following a recipe, and, if you’re lucky, you’ll get a tip of two.
Not at the Taste & Technique course. In our classes we will breaking down the recipes and focus more on why we are doing what we are doing.
In our eyes, recipes are merely a one person’s way of describing what to do, not a rule book to live by. There are many ways to get to a similar end result, and we will focus on that. To make sure you know how you can derive from a recipe and make any dish the way that works for you!

I am gluten free, diary free, vegetarian, vegan (etc), is this cooking class for me?

It depends on the class. A class focused on cooking meat might not be of interested for people with a vegetarian and vegan life style. But with most other classes we will try to make the class accessible to everyone. See the notes above, or email us your questions.

I am an absolute beginner, would that work?

Yes! We aim to make all of our classes open to all cooking levels. As long as you love to cook and want to learn more, you’ll be fine. And, you always can watch back the class (6 days) if you want to revisit what you’ve learned.

Is this class interactive? Can I ask the chef my questions?

Yes, yes, and yes! Chef Edie does believe in communal learning. She definitely doesn’t know everything and is not afraid to admit so. She believes we all can learn from each other’s experiences and backgrounds. So yes, share your curiosity and knowledge with all of us.
The ultimate goal for this course is to create a curious community of cooking enthusiasts that openly and respectfully learn from each other.

I don’t like to see myself on the screen. Can I still participate?

Of course! We do understand sharing your kitchen and culinary skills to strangers is scary. However, we encourage everyone to share their screens, for a better bonding and easier communication throughout the class. We’d loved to see every student feels connected and part of a community of creative and curious cooks.
Alternatively, you can aim your camera at your work station, so chef Edie still can see your work and guide you, if needed.

I would love to attend a class, but can’t make it at 5pm PT.

You have three options:
* Each class will be recorded and you can watch it back for at least one week.
* Contact us, so we can notify you for future time slots.
* Book a private session with us. Send us an email to learn more.

Please note: once we grow a bit bigger, we are planning to host each class both on 6.30pm on East Coast and West Coast time. So don’t keep us a secret and tell all your friends about it.

What if I need to cancel?

Please read our fine print here.

to the classes calendar