1 small Butternut squash 2 slices of cubed white bread 2 Green apples 1 teaspoon of salt 1 medium onion, chopped 1/4 teaspoon of pepper 1 pinch Rosemary 2 Egg yolks 1 pinch Marjoram 1/4 cup of heavy cream 1 quart of Chicken stock
Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|