Stuffed Leek with Country Ham-Peach - Rhubarb Soup with French Meringue

Stuffed Leek with Country Ham-Peach - Rhubarb Soup with French Meringue

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Stuffed Leek with Country Ham-Peach

Stuffed leek with country ham, Swiss cheese and mushrooms braised with garden vegetables leeks are mostly used for soups. In this class, you will learn a new way to cook leeks. This is an easy recipe to follow and very cost efficient. First, the leeks are blanched. Next, they are stuffed with country ham and vegetables. They are then braised in the oven for 30 minutes with tomatoes and fresh herbs from the garden.

Rhubarb Soup with French Meringue

This is a refreshing and simple dessert to make. You need to make sure to get some well ripe peaches to make the soup even better. You will be making French meringue and caramel to go with your soup. Chef Patrice will demonstrate good cooking technics in this class that can be used for many other recipes.