"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Autumn Bisque Soup Recipe

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This recipe for Autumn Bisque Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Craig Cottrell
Added: Wednesday, December 5, 2007


1 1 lb. butternut squash unpeeled, halved & seeded
2 green apples, peeled, cored, and chopped
1 medium onion, chopped
Pinch of rosemary
Pinch of marjoram
1 qt. chicken stock
2 slices white bread, trimmed and cubed
1 1/2 tsp salt
1/4 tsp pepper
2 egg yolks
1/4 cup heavy cream

Combine squash, apples, onions, herbs, stock, bread cubes, salt and pepper in a heavy saucepan. Bring to a boil and simmer, uncovered for 30 to 45 minutes. Scoop out flesh of squash and discard skins; return pulp to soup. Puree the soup in blender until smooth and return to saucepan.
In a small bowl, beat egg yolks and cream together. Beat in a little of the hot soup, then stir back into the saucepan. Heat (do not boil) and serve.




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