Butternut puree

Ingredients required:

• Butternut offcuts,
• Carrot offcuts,
• Chicken stock (Fond blanc)

Equipment needed:

1. Robo coop,
2. Ladle,
3. Chinwa,
4. French whisk.

Methods needed to prepare recipe:

• Add the butternut and carrot off cuts into a stock pot.
• Add the chicken stock.
• Light the gas stove and let it boil for +- 1 hour.
• Take pot off stove.
• Put chinwa into large mixing bowl.
• Pour the boiled vegetables through the chinwa to make puree to classical French style soup.

Chef's tip:

1. You can also add carrots if desired.