Cooking Class: Upgrade Your Soup-Making Skills

Partake in a soup extravaganza as you learn how to cook up hearty and warming soups in this hands-on cooking class with Chef Danielle. She'll also teach you ways to modify and adjust your soups for different palette or dietary preferences. To begin, you'll prepare an herb-packed fennel zucchini soup with onions and tomatoes. Then, you'll prepare a robust sausage and white bean stew featuring pancetta and Parmesan cheese. Up next, you'll enjoy a rich and creamy soup made from garbanzo beans and emmer grains, also known as farro. Lastly, after savoring all your delicious soups, you'll enjoy a cinnamon spiced apple cake for dessert.


Fennel Zucchini Soup 

With onions and tomatoes

Sausage and White Bean Stew 

With pancetta and Parmesan

Emmer and Garbanzo Soup 

With carrots and onion

Spiced Apple Cake 

With allspice, cinnamon and butter

  • Minimum Guests 2
  • Maximum Guests 10
  • Event Duration 2.5 hours
  • Activity Level
  • LabelsGourmet, Beginner, Date Night, Fun, New American

Guest reviews for Chef Danielle

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Nicole W.

01 Dec 2021

Danielle showed me how to make a yummy vegetable side dish of garlic broccolini. I was very curious what the difference between regular broccoli and broccolini is and she was able to easily inform me of the differences of texture and taste. The dish turned out beautifully. I would love to learn from Chef Danielle again.

$ 95 Per person

all-inclusive: 2.5-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Danielle
Chef Danielle Verified chef

New chef

Chef Danielle has spent 15 years working in kitchens across the United States and in Mexico, fine tuning her skills in Mediterranean, Italian, French, Italian, Greek and Caribbean cuisine. She even launched her own private chef business out of Seattle, Washington. She brings an abundance of experience and enthusiasm to the table, and is passionate about showing aspiring chefs of all skill levels how to master professional culinary techniques.

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