Soup!

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Unit 1: Getting Started
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Welcome to the Sur La Table Online Culinary Institute. We're glad you could join us. This introductory unit offers an orientation to your course. 

Orientation
Course Orientation
  • Task 1: Welcome to the Sur La Table Online Culinary Institute
  • Task 2: Course Orientation and Learning Targets
  • Task 3: How to Learn With Sur La Table Online Culinary Institute
End of Unit 1
Unit 2: How to Make Soup
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In this unit, you will be introduced to the four basic soup bases in this unit- broth-based clear, stock-based clear, roux-based, and starch-based.
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Introduction to Soup
  • Task 4: Unit Orientation
  • Task 5: Foundations of Soup: Quality Stock & Broth
  • Task 6: Garnishing Soup
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How to Make Clear Soups
  • Task 7: Broth- and Stock-based Clear Soups
  • Task 8: Lesson Practice Recipes
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How to Make Roux-Based Soup
  • Task 9: How to Make Roux-Based Soup
  • Task 10: Lesson Practice Recipes
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How to Make Starch-Based Thick Soup
  • Task 11: How to Make Starch-Based Thick Soup
  • Task 12: Lesson Practice Recipes
End of Unit 2
Unit 3: Course Review & Photo Sharing
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Share your work, take a 2-minute survey, and review some additional resources to stay engaged.
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Course Resources
  • Task 13: Practice & Share Your Photos
  • Task 14: Survey | Share Your Course Feedback
  • Task 15: Reference material and further reading
End of Unit 3

Course Description

The purpose of the course is to get you comfortable with the structure and cooking methods of soups to allow endless creativity and customization. We start out with the foSoup provides an incredibly versatile, approachable and rewarding form of cooking. Whether you want a quick, nourishing meal or a weekend-long preparation to create a showstopping meal, soups serve as a convenient entryway to delicious and cost-effective cooking. Becoming comfortable riffing on basic recipes and using up stray items in your fridge inevitably leads to more and more experimentation in the kitchen. In this course, you’ll begin with the basics of meat- and vegetable-based stocks and progress from there to creating clear and thick soups with next-level garnishes such as crostini and Parmesan crisps. Each lesson gives you options for preparing classic soups, global variations and more unique and contemporary dishes. From chicken noodle and French Onion soup, to Vietnamese and Thai favorites, you’ll gain confidence in creating flavorful soups suited to your tastes.

Course Highlights

  • 24/7 access, 100% online
  • Approved for 2 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • Interactive learning activities and assessments
  • More than 12 learning tasks
  • Over 25 delicious recipes
  • Example recipe applications for each area of functionality

Course Objectives

  • Describe and prepare broth-, stock-, roux- and starch-based soups.
  • Practice complementary skills such as knife cuts and kitchen safety.
  • Adjust the texture and flavor of a soup to suit your tastes.
  • Understand how to add garnishes and garnitures to soups.

Course Description

The purpose of the course is to get you comfortable with the structure and cooking methods of soups to allow endless creativity and customization. We start out with the foSoup provides an incredibly versatile, approachable and rewarding form of cooking. Whether you want a quick, nourishing meal or a weekend-long preparation to create a showstopping meal, soups serve as a convenient entryway to delicious and cost-effective cooking. Becoming comfortable riffing on basic recipes and using up stray items in your fridge inevitably leads to more and more experimentation in the kitchen. In this course, you’ll begin with the basics of meat- and vegetable-based stocks and progress from there to creating clear and thick soups with next-level garnishes such as crostini and Parmesan crisps. Each lesson gives you options for preparing classic soups, global variations and more unique and contemporary dishes. From chicken noodle and French Onion soup, to Vietnamese and Thai favorites, you’ll gain confidence in creating flavorful soups suited to your tastes.

Course Highlights

  • 24/7 access, 100% online
  • Approved for 2 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • Interactive learning activities and assessments
  • More than 12 learning tasks
  • Over 25 delicious recipes
  • Example recipe applications for each area of functionality

Course Objectives

  • Describe and prepare broth-, stock-, roux- and starch-based soups.
  • Practice complementary skills such as knife cuts and kitchen safety.
  • Adjust the texture and flavor of a soup to suit your tastes.
  • Understand how to add garnishes and garnitures to soups.