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For the Cooks on my Flist....

Especially For caerfree & spubba because I know you two like these sorts of foods.

Here is a WONDERFUL autumn soup with a variation on a theme:

Butternut Squash & Apple Bisque
1 1/2 lbs. butternut squash, peeled and seeded
2 Granny Smith apples, peeled and chopped
1 onion, coarsely chopped
Pinch of rosemary and majoram
1/2 tsp. salt
2 tsps. brown sugar
1/4 tsp. white pepper
1 quart chicken stock
4 Tbsps. butter
2 Tbsps. flour
2 egg yolks
1 1/2 cups half and half

Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes. Puree mixture in blender or processor. Melt butter, add flour and stir until smooth. Add pureed mixture to the melted butter and flour a little at a time. Stir well with whisk. Bring to boil. In small bowl beat eggs and half and half. Beat in a small amount of the hot soup and then whisk back into rest of mixture. Heat through but do not boil.

Serves: 6 (Approx)

Butternut Squash & Apricot Bisque

    roux of butter and flour (see below)
    1 cup dried apricots
    2 pounds butternut squash, diced large
    1 small onion, diced large
    1 cup sugar
    5 cinnamon sticks
    1 quart heavy cream
    salt and pepper to taste

The Roux: Make by combining 1/2 pound of butter and 1/2 pound of flour and cooking them over a slow heat for 5 minutes. Set aside.

Simmer the apricots for 1/2 hour, then puree them to a medium consistency and set aside. Put the squash, onion, cinnamon sticks, and sugar in a large pot. Cover with water to about 2 inches above the ingredients, and boil it all for an hour.

Let the mixture cool. Pull out the cinnamon sticks and puree the remaining mixture in a blender. Return the pureed squash to the pan, bring it to a simmer and stir in the heavy cream. Then add the pureed apricots and stir. Add roux in small increments, stirring for 10 to 15 seconds after each addition, until you reached your preferred consistency.

Serves: 6 (approx)



( 8 comments — Leave a comment )
Oct. 11th, 2005 05:59 am (UTC)
*copies* *saves* Those look yummy!
Oct. 11th, 2005 06:53 am (UTC)
They are VERY yummy!!!!
Oct. 11th, 2005 08:51 am (UTC)
*Cocks her head to the side* I've never had brisque...heard of it, but never even seen some. It sounds...interesting. I imagine that it's very thick and kinda sweet. Is it like a German fruit soup? I've made that before, but it was years ago. *Curious*
Oct. 11th, 2005 10:45 am (UTC)
Bisque is like creamy soup
(Deleted comment)
Oct. 11th, 2005 06:51 pm (UTC)
It's fabulous.

The Professor that lives Next door... Dr. Tom... got married in his backyard this past weekend and He and Kathy served this soup as part of an autumn theme after... OMG!!! I died and went to heaven and groveled and BEGGED the caterer for the receipe it was that WONDERFUL!!

The whole meal was incredible, vegetarian based since Kathy is vegetarian and this was all I could get out of the caterer to give up.

The berry and oil vinegarette dressing on the winter green salad was also something I wanted, but she wasn't about to give it to me, damn it.

Oct. 12th, 2005 03:28 am (UTC)
Oooh,those both look really really good!
Oct. 12th, 2005 04:36 am (UTC)
They are REALLY REALLY good.

( 8 comments — Leave a comment )

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