AUTUMN BISQUE

AUTUMN BISQUE image

Number Of Ingredients 11

Ingredients

1 lb butternut squash, halved, seeds removed
2 green apples, peeled, cored, coarsely chopped
1 medium onion, chopped
1/2 tsp curry (optional)
pinch dried rosemary
pinch dried marjoram
4 cups chicken stock
2 slices white bread, trimmed and cubed
salt and freshly ground pepper to taste
2 egg yolks
1/4 cup heavy or whipping cream

Steps:

In heavy 3-quart saucepan, combine squash, apples, onion, herbs, chicken stock, bread cubes, salt and pepper. Bring to a boil and simmer uncovered until squash is tender, about 30-45 minutes. Remove squash, scoop out pulp, discard skins, and return pulp to soup. Puree soup in batches in blender until smooth; return to saucepan. In small bowl, beat egg yolks and cream together. Whisk in a little hot soup, then stir mixture back into saucepan. Reheat, but do not allow to boil.

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