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Spring Veggie Soup Recipe

By Clip Syndicate
U of I student chef shares his soup recipe from his upcoming Spice Box dinner. Video: Spring Veggie Soup Recipe
U of I student chef shares his soup recipe from his upcoming Spice Box dinner. Mon, 20 Mar 2017 21:23:30 +0000 Spring Veggie Soup Recipe U of I student chef shares his soup recipe from his upcoming Spice Box dinner. WCIA >>mat ingredients to a stirfry. we are going to change it up and make a french inspired sue. joining us today in the cikitchen is u of i student chef - -. you've got a spice box meal coming up. tell us about it. >> spice box is the senior project for hospitality management majors. it's hospitality management in - -. we have a restaurant called spice box. every senior has to run this restaurant for one night for their project. >> it's from what you see from when you come in the door to lot of >> if you like that major, spice box is really good practice. it's awesome. >> because of what you are doing in the industry. good point. this is a french inspired soup. >> my theme is sundays in paris. when you think about fine dining, the first thing that pops in your head is french. people love soup. >> let's go through the ingredients. what the name of the soup? >> it's called - -. it's a butternut squash soup. we have butternut squash, potato, butter. >> is this kind of food, soup specifically served in france? okay, so it is french. we are just looking at some of the ingredients. what is this? >> this is the garnish. it's sour cream and heavy cream. >> let's get cooking. you have enticed these things up. >> when you dice the potato, you put them in water to prevent them from getting dark. >> can you do the same thing with apples? >> definitely. >> it reacts with the air. you actually know because it's a chemical thing. >> first thing is a little butter here. >> did you already soft in that up. >> as soon as you put the butter in the pan, it doesn't matter because the pan is superhot. we are not - - if you are cooking a cookie, you will soften your butter. you can see the butter is starting to melt. >> you've got it on a high burn. that melts down. what do i do because these are diced but they seem a little big? >> that's why we had our blender here. basically, after the butter melts, we will sauti the potato and the butternut. the potato is a little bit sour. the butternut is super sweet. when those things go together it is super perfect. there's no sugar. there are some recipes that cooked with lots of sugar. in this recipe, because we use butternut squash, it sweetens itself. we put our tomato in here. >> i don't know that i've ever sautied tomatoes before. >> for the tomato, you only need to sauti together for one minute. >>matt: it's okay the amount of butter won't cover everything. it's not like water. >> no it's not. you can do it in the sauti pan, sauce pan. >>matt: this all gets sauti for about five minutes. what's next? >> i will put some water in. three cups of water. then you put your potatoes in there. it will simmer for about 40 minutes. >>matt: it does its thing and then you blend it. >> and then put garnish on

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