The past few weeks of cooking school have been quite an adventure. We have made stocks, soups, broths. It got daunting but it is worth the labour love. 

" A good stock is the basis of all good food preparation."

• Blanching Bones
• Skimming and more skimming
• The art of Simmering
• Browning Bones
• Mirepoix
• Bouquet Garni
• Vegetable Cuts

I will share with y'all my love for making soups and stocks in due time. Carrot Soup is my all time fav. poor pumpkin soup. I loved you :-)