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Bisque: Squash Bisque with Pecans




Source of Recipe


R. Dowling


List of Ingredients




l lb. butternut squash, peeled, scrubbed, seeded, cut in half,
and cubed
2 tart apples, peeled, cored and coarsely chopped
l medium onion, coarsely chopped
l tsp. fresh chervil
l tsp. fresh marjoram
l medium potato, cubed
l qt. chicken stock
1 ½ tsp. salt
l/4 tsp. white pepper


(Liaison)
2 egg yolks
3/4 cup heavy cream

Garnish: Small dollops of heavy whipped cream and chopped toasted pecans.


Recipe




In a heavy saucepan, combine the squash, apples, onion, herbs, potato and stock. Bring to a boil and simmer 45 minutes or until vegetables are soft. Strain the vegetables, reserving the liquid and pass the vegetables through a fine sieve. Slowly, return the liquid to the purée, adding enough liquid to obtain the consistency of a puréed soup. Return the purée to the saucepan. Heat thoroughly.

In a small bowl, beat the egg yolks and cream together. Temper the liaison by adding a little at a time of the warmed soup, then stir it back into the saucepan. Heat, but do not boil. Serve with a small dollop of cream and chopped pecans.