Recipe ingredients
- 1 small butternut squash, peeled
- 2 green apples, peeled, cored and chopped
- 1 medium onion, chopped
- Pinch of rosemary
- Pinch of marjoram
- 1 quart chicken stock
- 2 slices white bread, trimmed
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 egg yolks
- 1/4 cup heavy cream
Recipe method
- Combine squash, apples, onion, herbs, stock, bread, salt and pepper in heavy pot.
- Bring to a boil and simmer uncovered 30 to 45 minutes.
- Puree in food processor until smooth.
- Return pureed soup to pot.
- In a small 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.
Other soup recipes:
Harvest bisque recipe
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