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Autumn squash
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| Artist: |
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| Categories: |
Squash, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| small | Butternut squash | | 2
| | Green apples | | 1
| med | Onion, chopped | | 1
| | Pinch rosemary | | 1
| | Pinch marjoram | | 1
| quart | Chicken stock | | 2
| | Slices cubed white bread | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 2
| | Egg yolks | | 1/4
| cup | Heavy cream |
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Procedures:
| 1 | Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. | | 2 | Green apples should be peeled, cored and chopped. | | 3 | Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. | | 4 | Bring to a boil and simmer uncovered 30-45 minutes. | | 5 | Scoop out flesh of squash and discard the skins. | | 6 | Return pulp to sauce pan. | | 7 | Puree the bisque in a blender until smooth. | | 8 | Return to sauce pan. | | 9 | In a small bowl, beat egg yolks and cream together. | | 10 | Beat in a small amount of the hot bisque, then return to the saucepan. | | 11 | Heat but do not boil. |
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