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Rotisserie for Beef and Bird's Apple




Source of Recipe


Rotisserie for Beef and Bird's Apple and Butternut Squash Bisque


Recipe Introduction


This is a seasonal favorite from Joe Mannke's (now closed) Rotisserie for Beef and Bird Restaurant. It is always part of the Rotisserie's traditional Thanksgiving menu. The recipe was featured in Ann Criswell's Houston Gourmet
Cooks cookbook (out of print).


List of Ingredients




1 1/2 pounds peeled, seeded butternut or other hard-shell squash (about 2
small butternuts), cut in half or large chunks
2 tart green apples, peeled and chopped
1 onion, coarsely chopped
Pinch each of rosemary and marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon ground white pepper
1 quart chicken stock
1/2 stick (4 tablespoons) butter
2 tablespoons flour
1 1/2 cups half-and-half

Recipe




Originally published Nov. 23, 1998 in the Houston Chronicle


Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan. Bring to a boil and simmer 1 hour.

Strain squash and apples from soup, purée in electric blender and return to soup. Melt butter in a separate saucepan. Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time. Stir well with a whisk. Bring to a boil. Stir half-and-half into soup and heat through but do not boil. Makes 6 servings.