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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the first soup to go at our annual church soup supper. Ingredients:
1 lb. butternut squash, peeled, halved, seeded and cubed |
2 tart apples, peeled, cored and cubed |
1 med. onion, chopped |
2 slices white bread, crusts removed then cubed |
4 c. chicken broth (homemade if you have it) |
1/2 t. salt |
1/4 t. pepper |
1/4 t. dried rosemary, crushed |
1/4 t. dried marjoram, crushed |
2 egg yolks, slightly beaten |
1/4 c. heavy whipping cream |
thinly sliced apple slices for garnish (optional) |
fresh rosemary for garnish (optional) |
Directions:
1. In a large saucepan combine the squash, apples, onion, bread, chicken broth, salt, pepper rosemary and marjoram.
2. Bring to a boil. Reduce heat and simmer, uncovered, for about 35 mimutes or until the squash and apples are tender.
3. Remove from the heat and cool slightly.
4. Spoon one-third of the soup into a blender container or food processor bowl. If you have a stick blender this is the time to use it. :)
5. Cover and blend or process until puréed.
6. Repeat with remaining soup.
7. Return all of the puréed mixture to the saucepan. Reheat the soup gently over a very low flame.
8. In a small bowl, stir together the egg yolks and whipping cream. Beat in 1 cup of the hot soup, in small portions so that you do not scramble the eggs, then add yolk mixture to the saucepan, stirring constantly.
9. Heat and stir just until the soup begins to boil.
10. Transfer the soup to a tureen.
11. Garnish with the apple slices and rosemary, if desired.
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