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Autumn Bisque Soup




Source of Recipe


Cooks


List of Ingredients




Autumn Bisque Soup


1 lb. butter but squash, pared, halved, seeded and cubed
2 tart apples, pared, cored and cubed
1 med. size onion, chopped (1/2 c.)
2 slices white bread, trimmed and cubed
4 c. chicken broth
1 1/2 tsp. salt
1/4 tsp. rosemary
1/4 tsp. marjoram
2 egg yolks, slightly beaten
1/4 c. heavy cream

Recipe





Combine the squash, apples, onion, bread, salt, rosemary and marjoram in a large kettle. Bring to boiling. Lower heat, simmer uncovered, 35 minutes or until squash and apples are tender. Remove from heat. Cool to lukewarm. Working in batches, spoon soup into electric blender or food processor. Whirl until pureed. Return soup to saucepan. Reheat gently over low heat.


Mix together the egg yolks and cream in a small bowl. Beat in a little of the hot soup. Return the yolk mixture to kettle of soup, stirring. Heat gently to serve. Do not boil or the eggs will curdle.