Title: Autumn Squash
Categories: Soup Vegetable
Yield: 6 Servings
| 1 | sm | Butternut squash |
| 2 | | Slices cubed white bread |
| 2 | | Green apples |
| 1 | ts | Salt |
| 1 | md | Onion; chopped |
| 1/4 | ts | Pepper |
| 1 | pn | Rosemary |
| 2 | | Egg yolks |
| 1 | pn | Marjoram |
| 1/4 | c | Heavy cream |
| 1 | qt | Chicken stock |
Use a small butternut squash, approximately 1 lb unpeeled,
cut in half and seeded. Green apples should be peeled, cored
and chopped.
Combine squash, apples, onions, herbs, chicken stock, bread
cubes, salt and pepper in heavy sauce pan. Bring to a boil and
simmer uncovered 30-45 minutes. Scoop out flesh of squash and
discard the skins. Return pulp to sauce pan. Puree the bisque
in a blender until smooth. Return to sauce pan. In a small
bowl, beat egg yolks and cream together. Beat in a small amount
of the hot bisque, then return to the saucepan. Heat but do not
boil.