Tuesday, June 2

French Onion Soup with Fennel
Gluten-Free
Made with extra virgin olive oil, sweet cream butter, hand-sliced yellow onions, fresh fennel bulb and fronds, low-sodium beef broth, dry sherry, white wine, sea salt, cracked black pepper and served with homemade garlicky croutons

$22.00 32oz / $11.00 16oz


Chilled Cucumber Soup with Yogurt and Dill
Vegetarian, Gluten-Free, Low-Sodium, Pureed, Chilled
Made with English cucumbers, whole milk Greek yogurt, shallots, garlic, fresh dill, parsley and tarragon, freshly squeezed lemon juice, extra virgin olive oil, sea salt and cracked black pepper

$18.00 32oz / $9.00 16oz


Thursday, June 4

Lasagna Soup
Made with extra virgin olive oil, chopped yellow onions, minced garlic, low-fat ground turkey, sweet Italian turkey sausage, organic low-sodium chicken broth, petite diced and crushed tomatoes, tomato paste, chopped fresh oregano, parsley and thyme, DeCecco lasagna noodles, sea salt, cracked black pepper, finished with a bit of light cream and served with a side of homemade ricotta dumplings*

*Ricotta Dumplings
Made with whole milk ricotta cheese, hand-grated Parmigiano Reggiano cheese, minced fresh parsley and basil, sea salt and cracked black pepper

$24.00 32oz / $12.00 16oz

COOKING CLASSES

Enjoy this opportunity to gather with friends and others with similar cooking interests to learn hands-on how to make soups, stews and chilis in a home-setting.  

Classes will be customized and geared towards creating unique, healthy and seasonal offerings. Class sizes are limited to 6 participants and will include instruction and demonstration of basic culinary practices, including cooking terms and knife skills, and how to prepare soups, stews or chilis.

Classes will also include a wine or beer pairing. Students will gain a general understanding of how Sweet Magnolia Soups creates its offerings, and will leave with a portion of their prepared soup to enjoy at home.  

Sign-up here to be notified when our cooking class registration opens.