Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Butternut squash
2 Green apples
1 md Onion, chopped
1 Pinch rosemary
1 Pinch marjoram
1 qt Chicken stock
2 Slices cubed white bread
1 ts Salt
1/4 ts Pepper
2 Egg yolks
1/4 c Heavy cream

Use a small butternut squash, approximately 1 lb unpeeled, cut in
half and seeded. Green apples should be peeled, cored and chopped.
Combine squash, apples, onions, herbs, chicken stock, bread cubes,
salt and pepper in heavy sauce pan. Bring to a boil and simmer
uncovered 30-45 minutes. Scoop out flesh of squash and discard the
skins. Return pulp to sauce pan. Puree the bisque in a blender until
smooth. Return to sauce pan. In a small bowl, beat egg yolks and
cream together. Beat in a small amount of the hot bisque, then return
to the saucepan. Heat but do not boil.

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