2 Granny Smith apples, peeled, cored and coarsely chopped
1 yellow onion, coarsely chopped
1/2 tsp (2 mL) rosemary
1/4 tsp (1 mL) marjoram
4 cups (1 L) chicken stock
2 slices of white bread, trimmed and cubed
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
2 large egg yolks
1/2 cup (125 mL) heavy cream
Instructions
In a large heavy-bottomed saucepan, combine all ingredients
except yolks and cream. Bring to a boil and simmer uncovered for
45 minutes or until vegetables are tender. Remove from heat.
Remove the squash halves from the saucepan, let cool and spoon
the flesh back into the saucepan. In batches, purée the soup in a
blender until smooth. Return soup to a clean pot.
In a separate bowl, combine yolks and cream. Whisk in 1/2 cup
(125 mL) of the puréed soup into the yolk mixture and
then stir all contents into the pot of soup. Heat soup over medium-
low heat until hot and then serve immediately.
Originally Submitted
10/13/2010
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