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A classic fine dining experience is happening this weekend, and today we're getting a glimpse of some of that great food.
Today Chef Ryan Burnham is here from Goldener Hirsch Inn in Park City to show us a preview of a delicious dish for their first annual "Pork & Cork" event.
Maine Lobster and Summer Squash Soup With Zucchini Bread Croutons
Serves 6
Ingredients: 2 medium zucchini, diced
1 small onion, diced
14 oz. peeled plum tomatoes, drained and seeded
2 T garlic, chopped
2 Cups lobster stock
3 T dill, chopped
Lobster meat, cleaned
Lemon Juice to Taste
Salt and Pepper to taste
Roxanne's Zucchini Bread
Method:
Heat the oil in a 6 qt saucepan. Add the onions and cook until tender. Add garlic and cook until fragrant, about 3 minutes. Add the tomatoes and stock, simmer for about 20 minutes. Remove from heat and puree until smooth, then strain. Add the chopped dill, then season the soup with lemon juice salt and pepper. Dice zucchini bread to desired size, bake in oven until golden brown. Garnish soup with zucchini croutons, more fresh dill and zucchini blossoms.
