May Flowers newsletter

Hipcooks Site
Meyer Lemon Tart
Pucker up this May with a Meyer Lemon Tart!
May is Teacher Appreciation Month! Celebrate the people who inspire in the classroom & give them a great evening out.
For instructions on how to receive 15% off a Gift Card for 2, email with “15% Deal” in the subject line.
email to get 15% off
Mothers day brunch
We’ve got fabulous springtime menus all Mother’s Day weekend, Mom sips champagne & you cook!
OC Holy Mole
Our all-star cooking class with Mole as the showstopper! 3 hours of instruction, a delicious meal & fresh Margaritas!

Albondigas soup
Nontraditional chili relleno with traditional red salsa
Ensalada de Nopalitos
Mole with coconut chicken
Chile flan with spun sugar for dessert, Olé!
We’re going ALL OUT for Quatro De Mayo …in other words, 1st Saturday Artwalk on the Promenade in Downtown Santa Ana! Monika will be here, cooking it up with Suzana and Crew. We’re delighted to present Artwork from LA Artist Patrick Haemmerlein
Patrick's site
Find many more classes posted at all our locations!
Recipe of the month
Eat Well Be Well, 

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April Newsletter


Hipcooks Site
Happy Spring, Hipcooks!
Easter and Mother’s Day are popping up soon, boy oh boy do we have Brunch for You!
Hipcooks Site
April’s Class of the Month is … A Weekend Brunch
Learn how to cook a spectacular brunch and then invite your mother, your boyfriend, your friends! We’ll put out all the stops and fill the table with gorgeous treats that you can prepare individually or at a fabulous brunch party.

Croustade with smoked salmon, capers & red onion
Beet, goat cheese & rosemary muffins
Asparagus & ham frittata
Bitter greens salad with a creamy anchovy dressing & herbed hazelnuts
Show stopping lemon tart

Find this class & many more posted at all our locations! Come visit Monika at Hipcooks San Diego for Easter Weekend – we’ll get our Brunch on!
At the end of April at Hipcooks East LA, Monika and the Hipcooks LA crew will host a fabulous pairing of food and art at the Artwalk. Never been? It is one of those worthwhile events to check out in LA. Check out hundreds of artist lofts, schmooze with fun people, and see what the Brewery is all about. The Hipcooks space is always hoppin’. This year, our little bunny Lucia will be setting up her famous Lemonade Stand out front, raising money to buy a spring goat for a happy child in Africa.
Recipe of the Month
Don’t miss a Beet with these scrumptious Beet, Rosemary & Goat Cheese Muffins.
(We’ll be sampling them at Spring Artwalk, too!)

Eat Well Be Well, 

March Newsletter

Hipcooks Site
March is Pasta Month at all Studios!
Hipcooks Site
Pasta in the Casa

Move over, bacon – we’ve got something carby-ier! Satisfy your need to knead In this delightful class. Make pasta from scratch – with sauces, fillings & all the trimmings. March is about the Irish, but more fun with a little Italian sprinkled in.

On the menu…all Pasta, all the Time:

Hand-formed Ravioli filled with butternut squash in brown butter with crispy sage
Fettucine speckled with dill (our nod to Ireland!) in a salmon vodka sauce
Caramelle (a version of Tortellini) with mint, ricotta & lemon
Rotollo (a hand-rolled lasagna) with spinach & Portobello mushroom in a red pepper tomato sauce

Class first, Nap later!

Find this class & many more posted at all our locations!

We are Family! I got all my sisters & me!
Many people ask, is Hipcooks a Franchise? Nope! Its a home-grown company run by Girl Power! I started Hipcooks in LA over 10 years ago & now we’ve expanded to this amazing group of studios with Wonderful Women at the Helm:
Hipcooks LA & Woodland Hills
Kyrsten, we love your graciousness & positive energy! Please spread the word, sign up, & send friends to her new Baby Studio in Woodland Hills! Also, March 11, Kyrsten is running the Race for the Cure Marathon for breast cancer awareness in honor of her mother. Check our FB page to support her. Go Kyrsten, Go!
Hipcooks Orange County
Native Brazilian Suzana runs the show with endless charm & grace at our most beautiful location, with brick walls & huge windows overlooking the promenade in downtown Santa Ana. Samba with her at her famous Brazilian Class – a wonderful private class to arrange for you & your pals!
Hipcooks Portland
Training at Hipcooks LA “boot camp”, Tina took the helm last year in PDX. Her studio is slammin’, & offers many classes (not just Thai!). Top Tip for PDX: pop yourself on the waitlist for a class, & be the first to know when that class hits again!
Hipcooks San Diego
Meet Lauren, our newest manager! She cut her chops at Hipcooks Seattle, & we’re so delighted to have her running the ship in SD! Ask her about adding a gnocchi-making workshop – I hear it’s her forte!
My Daughter
Move over Lucia, there’s a new sheriff in town! (see pic on right). Turning 8 this March, Lucia’s announced she’s ready to teach Knife Skills at Hipcooks. Spot her at the East LA Artwalk at the end of April – she runs a lemonade stand out front to buy goats for kids in Africa (that’s all her). Happy Birthday, Lucia!
Hipcooks Seattle
Wondering why the calendar is a little thin these days? Many know Bonny from Hipcooks LA, so I’m sharing the amazing news with all: Welcome, new Lil’ Hipcook Edie! (Of course, another girl.) Hearty, love-filled congratulations to Bonny & family. Hip Hip Hooray!
Recipe of the Month
Hungry for more Green?
Here are lucky recipes for you!
Celery date lemon smoothie
Move over, green beer! Here’s a Celery, Date & Lemon Smoothie to get the Party Started!
Watercress soup
Watercress Soup is a great way to get your Green On! Warm & Satisfying.
Cucumber Saketini
Enough of the health, already? Freshly grated skin-on cucumber gives this Cocktail it’s hue.

Eat Well Be Well, 

Love is in the air!

View in Browser  Newsletter
Happy February to you, Sweetcheeks – be our Valentine? Have we got classes for you Casanovas – vegetarians, seafood lovers & meat lovers alike. Grab your Hot Tamale & let the romance begin…the way to the heart is through the stomach!
Class Schedule
At A Romantic Dinner, you’ll learn how to whip up a sexy meal with a date in the kitchen. Risotto is the star of the show – the perfect one-pot deliciousness where you can involve your beloved. “Stir this & sip wine while I throw together this Bruschetta to feed you with, my dear.”

The dessert is a show stopping Ginger & raspberry crème brûlée. Or should we say show-starting? See the fire light your Schnookums eyes with a little Pyromania action.

Come to this class as a single (to learn all the secrets to employ later), or bring a date…because what’s a better ice breaker than a knife skills lesson with an 8-inch Wusthof?

With the success of A Romantic Dinner, we upped the ante with A Romantic Dinner 2. If your Honey Bunny is a seafood lover, the main dish is swoon-worthy. Caleirada ;(besides being the sexiest dish ever) is a Portuguese stew with saffron, mussels, clams, scallops, fish, & shrimp. Think Bouillabaisse, but hotter. Way hotter.

We had to bookend this class with other winners to knock your Sweetie’s socks off (and more!) – we start with a Salad with warm goat-cheese stuffed, prosciutto-wrapped dates.We end with a Dark chocolate soufflé. Why didn’t we start with that? We could have had you at “Hello.”

If your Main Squeeze salivates over a great steak, don’t offer a rump roast. Learn to perfect great Pan-seared steak at A Romantic Dinner 3, & serve with Creamy polenta cakes & Bright veggie sauté. Not only is Ancho chile sauce hot & delicious (like you!) but it makes for plates that are effortless works of art.

Start with Pastry turnovers with wild mushroom ragout. The finish is an all-time Hipcooks fan favorite – Luscious Goat cheese tart with berry coulis. You’re Bumpkin will be putty in your hands, you Rapscallion you.
Hey, Lovebirds, if you’re too commitment shy to sign up for a class, there’s nothing like a Hipcooks Gift Certificate to say “You mean a great dill to me.” (Sorry.)

Our Gift Certificates never expire & if the Apple of your Eye is well, shall we say, challenged in the kitchen, then Hipcooks is a super-fun way to inspire & engage. Hipcooks students love to practice on their Best Beloveds, so it’s a win-win for you, Buttercup.

Roses are red, violets are blue.
We love cooking, how about YOU?


Are we Cheesy? You bet we are! When you can’t beat e’m – join ’em! Make fresh Ricotta, Goat cheese, fresh Mozzarella, Mascarpone & Fromage Fort at The Cheese Whiz at a studio near you.

Even the busiest of Cherubs can whip up a confection to win some affection. Melt chocolate, stir in the aphrodisiacs, pour & chill. Enjoy Chocolate bark before it melts in your hands. Melt hearts instead.
Chocolate Bark REcipe

Hungry for more Love?
Here are other great Heart-throbbing recipes for you!
Raspberry jam cookies
drunken pears recipe
Lemon Tart recipe
passion fruit mouse
Eat Well, Be Well

Jan Newsletter



Full of bold & beautiful Caribbean flavors, our Jamaican Me Crazy class is the top pick this month. Groove to island tunes as we make a Hibiscus rum cocktail with fresh lime, ginger & nutmeg to get the party started.

Callaloo will be your new favorite wintertime stew – with ingredients from old world Africa & new world flavors. See why this is the national dish of Trinidad & Tobago.

How could we not feature a delicious homemade jerk sauce? You’ll be making this one well into the summer! For dessert, let’s get the flames up up, UP & flambé!

Hibiscus tea cocktail
Callaloo: traditional West Indian stew with salt pork, crab, coconut, greens & scotch bonnet
Shrimp, mango & papaya salad with vanilla citrus dressing
Wet-jerk marinade and fish
Best black bean salad
Flambéed bananas with rum raisin ice cream


Can’t wait for the JAMAICAN ME CRAZY class to make this Salad? Here is the recipe – great side dish, tasty for lunch, wonderful to pack to work!
Black Bean Salad

Happy Holidays from Hipcooks

Stressing out because you want to throw the perfect holiday party? Look no further! Like Cocktails 1, we offer you fun and exciting drinks a the mixology table, and festive nibbles to ring in the New Year. Come celebrate with us!
 EAST LA             WEST LA            ORANGE CO              WOODLAND HILLS            SAN DIEGO             PORTLAND          SEATTLE
link to gift cert
Link to Cookbook

The 5th GC is valued at one class spot. Your 4 GC purchase can be for 4 different recipients, 3, 2, or even 1 lucky duck. How you parcel the purchase is up to you! Use the 5th as a gift for you or give it away, your choice. To request your bonus GC, email with “Yay, Hipcooks!” in the subject line.

(Valid until midnight, Sunday, Dec 4)

For the lover of food, friends, and travel, the Hipcooks Cookbook makes a great gift!
Purchase the Hipcooks Cookbook and receive a free Hipcooks Apron/Knife Roll. ) Save on shipping & chose store pickup. We’ll have it waiting for you, wrapped beautifully in the apron.
(Valid until midnight, Sunday, Dec 4)
Link to Events
RSVP for our Holiday Open House is Wed, December 14 at Hipcooks West LA. We’ll have special deals on store items for those on your list & yummy treats for you!
Our annual Toy Drive is here! Bring a new, unwrapped toy for LAFD Spark of Love Toy Drive. Participation is voluntary. Everyone who donates is entered to win a Gift Certificate for 2 to Hipcooks. You may bring donations to class, the holiday party, or shoot us an email to set up a donation time.
Hot Apple Pie Cocktail
Link to recipe

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Gobble Gobble

Gobble Gobble! November Class Schedules are here!
Here’s what else we’re clucking on about this month:
link to gift cert

Give the experiential gift of cooking- It’s the gift that keeps on giving!

November Special: Buy any 4 Hipcooks Gift Certificates (or the price equivalent of 4 classes) & we’ll send you a Free Class on us! Get a free class for you, or another GC to give away. Simply email Hipcooks after you purchase. Valid Nov 1 – Nov 31.

The perfect class if you’re hosting Thanksgiving and need fresh & fun ideas, or if you’re invited and want to bring the perfect & portable side dish.

Individual Cornish hens stuffed with apricots cous cous
Roasted root vegetables with rosemary
Cranberry sauce with fresh cranberries, ginger & orange
Peppery watercress salad
Pumpkin soufflé with cognac cream
Link to Turkey class

This wintery Parisian menu can be dressed up, for a gorgeous dinner party, or dressed down for a hearty Sunday dinner on the couch. It’s a wonderful class if you’re a novice cook (to learn the tenements of French Cooking), or an experienced cook who’d love tips on opening oysters and how to perfect Julia Child’s famous recipe.

Champagne & Pastis cocktail
Warm Oyster in a leek & wine sauce
Beef Bourguigon
Tarte Tatin with crème fraîche glace
Link to class
Kale, Persimmon & Hazelnut Salad
Kale Salad
Link to Events

Save the Date! Our Holiday Open House is Wednesday, December 14 at Hipcooks West LA. We’ll have special deals on store items for those on your list & yummy treats for you!
Our annual Toy Drive is here! Bring a new, unwrapped toy for LAFD Spark of Love Toy Drive. Participation is voluntary, but everyone who donates is entered to win a Gift Certificate for 2 to Hipcooks. You may bring donations to class, the holiday party, or shoot us an email to set up a donation time!

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Spooky Soup-Filled Newsletter 



Warm up your soul with oh-so-satisfying soups!


This knife-skills intensive gets you chopping, & ignites your inner-winter chef to make healthy, gorgeous soups.

Carrot & ginger soup
Roasted butternut squash soup with sage
Delicious watercress soup
Moroccan lentil soup with cinnamon & prunes
Mushroom & thyme soup
Potato & leek soup
Corn chowder with sun-dried tomato & tarragon


Celebrate the bounty of Fall! Stomp on fall leaves on the way to the the farmer’s market: pick up apples, pumpkins & pears. This seasonal menu features the Best of Fall rolled into a beautiful 3-course meal. Not feeling so Fall where you are? We’ll turn up the AC & pretend!

Pumpkin & black bean soup
Rosemary, fennel & garlic-crusted pork tenderloin with herbed pan jus
Bacon & balsamic Brussels sprouts
Apple, pear & candied ginger cobbler
Link to Executive Cocktail Recipe
WOODLAND HILLS IS IN ACTION!Thank you all to those who celebrated the opening of Hipcooks Woodland Hills with us – that was a delightful party! For the rest of you – get it while it’s HOT! Hipcooks WH has classes posted &  wants YOU!


(We are still adding/switching customers to Hipcooks WH Newsletter Subscribers, so kindly email if interested.)



Artwalk is one of those things really worth doing in LA. See what 700 people in the largest art colony in the world are up to, check out art, make new friends.

Come by, say hello, check out our studio & sample our tasty food! 
Spooooky Soup

In Loving Memory of Aaron Farmer – Beloved Friend, Math Teacher & Hipcooks Teacher.

You touched us all with your easy kindness, sweet heart, and friendly humor. You will be missed and remembered with warmth in our hearts, always.


Back to School

New Fall Schedules are posted at our locations. The autumn brings bountiful harvests, and family comes together around tables laden with colorful food. Come to Hipcooks for Fall Inspiration; we’d love to see you!
– the perfect class to jump into Fall. Schedules are bustling as kids are back to school, lazy summer days come to a close, and we ring in a new season. At the Wonders class, you learn great, easy but festive meals that work so beautifully in One Giant Pot. One and Done!
Saws are buzzing and hammers are tapping as we finish our soon-to-be-released Woodland Hills Hipcooks. (That’s in the CA “Valley” to those of you who need a map.)

Many, many thanks to those of you who sent such enthusiastic emails about our baby location! We are still adding/switching customers to the Hipcooks WH Newsletter Subscribers, so kindly email if interested.



We have an Opening Party on September 17th (save the date!) & September Class Schedule, which we will announce to the WH List as soon as we pass Final Inspection (fingers crossed!)


Never been? It is one of those things really worth doing in LA. What is it? Open studios in the largest art colony in the world – see what 700 people in the community are up to, check out art, see loft spaces, make new friends.

Artwalk is a great time to come by to say hello to Hipcooks, check out our studio and sample our tasty food! Cooking throwdown begins at noon and change at the top of each hour.

All Hipcooks Studio Managers just finished a fabulous week long meeting here in Portland. One of our “Agenda Items” was a cocktail throw down, and this cocktail took first prize!
Congratulations to Bonny of Hipcooks Seattle for creating this refreshing “I cannot let go of Summer!” drink. Honorable mention to Kyrsten of Hipcooks LA for her Berry Bourbon Smash.
Link to Executive Cocktail Recipe

After reading this recipe, do you think you or someone you know should be in the Hipcooks Executive Team? We’re searching for the perfect host/class instructor/prep person for many of our locations! Candidates must have daytime availability to help with grocery shops, food prep and studio care. You must have a love of food and people, and an eye for detail.
If you think you’re a great fit, kindly send an email to and tell us more. We’re specifically interested in what Hipcooks studio you’re near, your passion for food, your work experience, availability, and other fun facts.

August Newsletter

Strawberry Basil Sorbet

Cool off & get refreshed with this month’s recipe! Enjoy our Strawberry Basil Sorbet.

Get Recipe


Hipcooks Woodland Hills: Coming Soon!
Here’s what a Hipcooks space looks like under construction. Soon those pink walls will be green, orange & blue, and delicious cooking smells will fill the air!

For those dying with curiosity, we’ll be on the base of Topanga Blvd before it meets the 101 Freeway. Cross your fingers that we pass inspection, and we’ll all be off & cooking!

Please email if you would like to be changed to the Woodland Hills Newsletter Subscribers.

Summer Schedules are HOT off the Presses
Our August & September Schedules are newly posted at all locations! We hope to see you during these dog days of summer.

Hot Tip: this is our “slow” season – a great time to get a Hipcooks class with lots of personalized attention. Private Class requests are easy to accommodate, too!

Class Schedule
Class Schedule
Class Schedule
Class Schedule
Class Schedule
Class Schedule

Keep cool & eat fresh!

Class Schedule
Keep cool & eat fresh without turning up the heat. 
Class Schedule
Create (& eat!) fabulous Sushi & Japanese izakaya-style bites.
Break From Your Daily Work Routine
& Find New Inspiration.
A new kind of Team-Builder
Book a Private class for Corporate team-building, bridal shower, birthday, or a fun dinner party with friends – let Hipcooks do the organizing for you. Immerse into another culture, share some food & drink. Cheers all of you!
EAST LA            WEST LA
Zucchini, Mint & Quinoa Salad

Every month we send a free recipe for inspiration.We’ve been on a salads kick – the kind that use fresh ingredients from the garden, but are also hearty, protein-packed & eat like a meal! Once again, from our Endless Salads class, another winner!

Get Recipe


June Newsletter

Class Schedule
 Pops is Tops! Here are some ideas to make Dad grin from ear to ear. 
Buy a Cookbook
Cocktail set
What kind of Dad you got? 
If your Padre is a Steak & Malbec sort of guy, he’ll love this class. Mine is from Argentina, & we bond over the Grill.
(Here below, he is giving instruction on proper techniques). 
Orange Co
Down home Dads will hoot over the Cajun Class. It’s got spice, flambé & beer! Come all down now, ya’ here?
orange County
Summer is here! Cook less, chop more.  
Here’s super-healthy, protein-rich main-course salad from our Endless Salads class. This dish travels well & is delish at room temp, so take it to a BBQ!
Garbanzo Bean Salad

Share Recipe

Handkerchief pasta with fresh ricotta, fava beans, lemon & thyme

April NL

Serves 4

For the Ricotta:

1/2 gallon whole milk
1/2 quart buttermilk
A few rasps of nutmeg on the Microplane
zest of 1 lemon, reserving some for garnish
1 tablespoon chopped thyme, reserving some for garnish
Salt and pepper to taste


Combine both milks into a non-reactive pan (stainless or enameled cast iron are good choices) and heat on medium-high. Stir occasionally, paying attention to the bottom of the  pan to avoid scorching. Once the milk is hot (but not boiling), stop stirring. You will start to see curds rise and come to the surface. Run a spoon or spatula along the bottom of the pan occasionally to free up any stuck curds. When the mixture reaches about 175F°, you will see the curds and whey separate. The curds are the clumpy white mass. Line a colander with a large piece of cheesecloth that has been folded a few times — you should have about three layers. Place the lined colander over a large bowl or sink. gently begin to ladle curds into the sieve. Pull up on the sides of the cheesecloth to drain off any extra liquid, but resist pressing on the curds. Gather the edges of the cloth, tie or fasten them into a knot and allow it to drain for 20 minutes or so. Once drained, transfer the cheese to a bowl and season with nutmeg, lemon, thyme, salt and pepper.


For the Fava Beans:

1 pound fresh favas, little beans removed from pod.


Fill a pot with salted water, bring to a boil and pop in the favas. Cook for 2 – 3 minutes, and drain with cold water to stop the cooking process. Now you’ll be able to complete the second shelling of the cute little beans. They should pop right out of their little shells. Reserve for garnishing the dish. If you are not into the work that this requires – use fresh peas!

For the Pasta:

½ pound flour
3 large eggs


Put the flour in a large bowl, make a well in the center, and add the eggs. Beat the eggs in with a fork until smooth, and then combine well with your hands. Knead, knead, knead, knead, until you have smooth dough. Cover in plastic wrap and chill in the fridge for at least an hour.

Then you are ready to roll! Shape the dough into a flat disk, and run through the pasta machine, two times per setting. Remember to not go all the way down to the thinnest setting of the pasta machine – that makes paper-thin pasta. Cut the sheets into 4-by-8 inch rectanges (approximatley)

Assemble the Dish:
Cook the pasta in salted water and drain. Fold onto the plate, filling with a few spoonfuls of ricotta as you go. Top with another plop of rocitta, fava beans, lemon zest and thyme.

It’s Springtime! Cheesey Polenta with Spring Asparagus


Welcome, Spring, with your bright grasses and budding leaves. Hello, RAIN! Love the new produce popping up from the earth, and evening cool enough to still enjoy a hearty meal.

The recipe requires a springtime vegetable – young, tender asparagus are perfect, but green beans, artichokes, fave beans could all be a good runner up. Everything else comes from you pantry (dried polenta, salt, pepper olive oil). And cheesey remnants  – a great way to spring clean your fridge!

Polenta is so delicious, once you discover that it is most definitely not the pre-made stuff at the market. Make it yourself, with love! Garlic and herbs will brighten it up. Through in a chopped chili or sautéed shallots if your fridge has a few laying about. It’s a quick recipe that fills the belly, nourishes the body and gives a little spring to your step!




serves 4

4 tablespoons olive oil, plus an additional swirl for garnish
4 garlic cloves, minced
2  cups yellow corn meal or polenta
8-10 cups water or chicken stock, depending how firm you like your polenta, and how much cheese you have (you will add liquid gradually as it cooks)
Leftover cheese! at least 4 ounces goat’s cheese plus remnants of parmesan, gouda, swiss, jack – whatever you have! Even cream cheese or yogurt is delicious. Never doubt a bit of blue cheese.
1 pound fresh asparagus
zest of 1 lemon (optional)
Salt and pepper to taste


Sauté the garlic and olive oil in a large, heavy-bottomed pot over medium heat. Once the garlic imparts its flavor, add the polenta flour and stir. Add at least half the the water and mix thoroughly (a whisk can be good for this processes). Bring to a boil, and then turn the heat to low. As the polenta cooks and thickens, add water depending on the texture of polenta you prefer. I like mine pretty creamy, so I taste to my heart’s content, adding liquid as I go. When the polenta is nearly finished, add the cheeses, allowing them to melt deliciously into the polenta.  Season with salt and pepper as you like.


My Cheesey Remnants!


Finished Polenta

Cook the asparagus by steaming – or as I do: with an inch or two of water and a swirl of olive oil. As the water cooks down, the asparagus will “steam” to perfection. They should be bright and green with a healthy snap to it – limp asparagus is not delicious.

Serve the asparagus atop the polenta, and adorn with sea salt, pepper, olive oil and lemon zest.

We love our Vitamix – Apple and Parsnip Soup

At Hipcooks, we love to spin our Vitamix! We twirl ourselves to great health with this quick and cozy  soup. It  comes together in a snap – really great for those busy holidays when the cooks forget to eat!

Want to get your hands on a Vitamix for $299, shipped to your door? Contact us! (offer valid through Thanksgiving only.)


FB post

serves 2 for a hearty lunch or light dinner

 1 tablespoon extra virgin olive oil, plus a little for garnish
1 cup sliced leeks, white part only
1 pound parsnips, peeled and roughly chopped
2 apples, cored and roughly chopped
1/8 teaspoon cayenne pepper
1 sprig fresh thyme, reserving some leaves for garnish
4 cups water or vegetable broth
fine sea salt & freshly ground pepper to taste


Add olive oil to a heavy soup pot and heat on medium high. When the oil is warm, add leeks, parsnips, apples and cayenne. Cook, stirring occasionally, until vegetables are bright and aromatic, about 10 minutes.

Ladle the vegetables and broth into the Vitamix container. Leave a little gap in the lid facing away from you and, with your hand on the lid, start blending on the lowest setting – this way you won’t blow the lid off the machine. Increase the blending speed slowly, going all the way up to high. Blend for about 5 minutes until the soup is nice and hot and you have a nice soup texture. If it’s too thick, add a bit more water or broth.

Season with salt and pepper, to taste – this recipe is particularly great if you add more pepper than you might think you need – the pepper is a great counter for the sweetness of the parsnips.

Pour into warm bowls and garnish with a swirl of olive oil and some fresh thyme leaves. Delightful served with warm crusty bread and a nice glass of your favorite white wine!