Autumn Bisque
From dandelion 16 years ago
- 35 minutes to make
- Serves 6
This is the first soup to go at our annual church soup supper.
Ingredients
- 1 lb. butternut squash, peeled, halved, seeded and cubed shopping list
- 2 tart apples, peeled, cored and cubed shopping list
- 1 med. onion, chopped shopping list
- 2 slices white bread, crusts removed then cubed shopping list
- 4 c. chicken broth (homemade if you have it) shopping list
- 1/2 t. salt shopping list
- 1/4 t. pepper shopping list
- 1/4 t. dried rosemary, crushed shopping list
- 1/4 t. dried marjoram, crushed shopping list
- 2 egg yolks, slightly beaten shopping list
- 1/4 c. heavy whipping cream shopping list
- Thinly sliced apple slices for garnish (optional) shopping list
- Fresh rosemary for garnish (optional) shopping list
How to make it
- In a large saucepan combine the squash, apples, onion, bread, chicken broth, salt, pepper rosemary and marjoram.
- Bring to a boil. Reduce heat and simmer, uncovered, for about 35 mimutes or until the squash and apples are tender.
- Remove from the heat and cool slightly.
- Spoon one-third of the soup into a blender container or food processor bowl. If you have a stick blender this is the time to use it. :)
- Cover and blend or process until puréed.
- Repeat with remaining soup.
- Return all of the puréed mixture to the saucepan. Reheat the soup gently over a very low flame.
- In a small bowl, stir together the egg yolks and whipping cream. Beat in 1 cup of the hot soup, in small portions so that you do not scramble the eggs, then add yolk mixture to the saucepan, stirring constantly.
- Heat and stir just until the soup begins to boil.
- Transfer the soup to a tureen.
- Garnish with the apple slices and rosemary, if desired.
The Rating
Reviewed by 3 people-
What a wonderful recipe... I'm a soup fanatic, and this one's getting a ^5!!
windy1950
in Flint loved it
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" It was excellent "