Fresh Garden Soup Recipe

U of I Student Chef shares a recipe from his upcoming Spice Box Dinner.

Urbana, Ill - Today's recipe is filled with fresh ingredients from the garden.  
 
U of I Student Chef Gary  Zhai teaches us to make Aurore soup.  It's one of the courses for his upcoming Spice Box Dinner Friday, March 31st.
 
To make a reservation and view the menu visit Spice Box's website.  Call 217-333-6520
 

Aurore soup ( serve 6 )

Ingredient

Unsweetened butter: 2 oz

Fresh butternut squash : 2 lb

Tomato, sliced : 9 oz

Russell potato 9 oz

Egg yolk 1

Heavy cream 60 ml

1.    Peel, de-seeded the butternut squash, and slice them. Pell and slice the potato, make sure the size is same as the sliced butternut squash.

2.    Put the butternut and potato in the steamer for 40 minutes. Meanwhile, melt the butter in a large pan and sautéed the tomato in to tomato sauce.

3.    Pull the butternut squash and the potato. Put the butternut squash, potato and tomato in the food processor. Add boiling water to the food processor to loose it up. And process until smooth.

4.    Beat the egg yolk with the heavy cream(50ml) in a bowl and stir it to the soup to thicken it up. Beat the remain heavy cream until it thickened and making a star pattern on the soup.   

 

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