Students in the Intro to Food Preparation I class at National Park Community College pose during International Soup Day. This annual event gives the students an opportunity to use what they’ve learned over the semester regarding knife skills, herbs, spices, stocks, and sauces, to create a soup. Faculty and staff on campus were invited to the tasting. Some of the soups included were: Broccoli Cream, Vegetable Beef, Cheddar and Bacon Potato Chowder, Beef Consommé, Peach Mango Yogurt, Curry Cauliflower, Smoked Turkey Chowder, Butternut Squash Tomato Basil, Puree of Split Pea, French Onion, Potato Sausage Toscana, Matzo Ball, Chicken Noodle, Chicken Fajita, Vegetable Chicken, Menudo, and Chicken Gnocchi.
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