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Harvest Bisque




  1. Combine squash, apples, onion, herbs, stock, bread, salt and pepper in heavy pot. Bring to a boil and simmer uncovered 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.

Serves 4 to 6.


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