| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Butternut squash; unpeeled, cut in half, and seeded |
| 1 |
|
Tart green apples; peeled, cored, and, coarsely chopped |
| 1 |
md |
Onion; coarsely chopped |
| 1 |
pn |
Rosemary |
| 1 |
pn |
Marjoram |
| 1 |
qt |
Chicken stock |
| 1 |
sl |
White bread; trimmed and cubed |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Heavy cream |
INSTRUCTIONS
Hi! In response to K.D.D. who wanted a butternut squash soup, I got this
recipe from an Albert Stockli cookbook, Splendid Fare, years ago; and it
has long been a Thanksgiving favorite. I make my own stock and I substitute
Coffee Rich or Farm Rich with no loss of texture or flavor. You could also
substitute butternut squash for pumpkin in any pumpkin soup recipe. Enjoy!
Paula
Combine the squash halves, apples, onion, herbs, stock, bread cubes, salt,
and pepper in a large heavy saucepan. Bring to a boil and simmer uncovered
for about 45 minutes, or until the vegetables are soft.
Scoop the flesh of the squash out, discard the skins, and return the pulp
to the soup. Puree the soup in the blender or food processor until smooth.
You will probably have twoo blender loads. Return the pureeed soup to the
saucepan.
In a small bowl, beat the egg yolks and cream together. Beat in a little of
the hot soup, then stir back into the saucepan. Heat but do not boil, and
serve immediately.
Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" <paulaj@erols.com>
on Oct 5, 1998, converted by MM_Buster v2.0l.
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