Harvest Bisque

Yield: 4 to 6 servings

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

Instructions

1. Combine squash, apples, onion, herbs, stock, bread, salt and pepper in heavy pot. Bring to a boil and simmer uncovered for 30 to 45 minutes.
2. Puree in food processor until smooth. Return pureed soup to pot.
3. 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.