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butternut squash bisque |
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Butternut Squash Bisque1 small squash (1 pound) peeled, cut up and seeded or 1 (10 ounce) package frozen squash 2 tart apples, peeled, cored and coarsely chopped 1 medium yellow onion, peeled and coarsely chopped 1 pinch rosemary 1 pinch marjoram 4 cups chicken broth 2 thick slices French bread, trimmed and cubed Salt and ground pepper 2 egg yolks 1/4 cup heavy cream Combine all ingredients, except yolks and cream, in a large saucepan. Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 minutes. Pur?e the vegetables, a small amount at a time. Beat yolks and cream together. Beat in a little of the hot soup. Combine the vegetables and cream mixture. Bring to a boil, but DO NOT boil. Garnish with additional diced apples. Serves 6. |
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टिप्पणियाँ |
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