Recipe for cooking harvest bisque

Soups for Salads :: Chowders and Bisques

Harvest Bisque

1 sm. butternut squash, peeled
2 green apples, peeled, cored and chopped
1 med. onion, chopped
Pin. of rosemary
Pin. of marjoram
1 qt. chicken stock
2 slices white bread, trimmed
1 1/2 tsp. salt
1/2 tsp. pepper
2 egg yolks
1/4 C. heavy cream

Mix together squash, apples, onion, herbs, stock, bread, salt and pepper in heavy pot. Bring to a boil and simmer uncovered 30 to 45 min.

Pure in food processor until smooth. Return pured soup to pot.

In a sm. bowl, beat egg yolks and cream together. Beat in a little of the hot soup, then stir back into soup pot. Heat, but do not boil.

Servings 4 to 6.