Nothing is better than a warm bowl of soup on a chilly winter day, and sometimes a chilled soup is exactly what is needed on a warm end-of-summer evening. As a starter, or as a meal, soup is the perfect dish at any time of year. In this class, Chef Christopher Lee demonstrates how to prepare a variety of homemade soups for immediate consumption, or to store for later use. The soups in this class include smooth tomato basil bisque (perfectly pairing two quintessential summer flavors); a zesty Manhattan clam chowder; rich and silky shrimp bisque; a hearty Middle Eastern lentil soup with garlic (a cozy taste of the coming autumn); and, a light and refreshing chilled stone fruit soup (perfect for right now…when it’s almost too hot to eat). A new repertoire of soup recipes can be a great part of your weeknight plan, and with the delicious recipes from this class, you will never opt for canned soup again.