October 2005
Squash Bisque with Pecans

1 lb. butternut squash, peeled, scrubbed, seeded, cut in half, and cubed
2 tart apples, peeled, cored, and coarsely chopped
1 medium onion, coarsely chopped
1 tsp. fresh chervil
1 tsp. fresh marjoram
1 medium potato, cubed
1 qt. chicken stock
1½ tsp. salt
¼ tsp. white pepper
2 egg yolks
¾ cup heavy cream

Garnish:  Small dollops of heavy whipped cream and chopped toasted pecans

In a heavy saucepan, combine the squash, apples, onion, herbs, potato, and stock.  Bring to a boil and simmer 45 minutes or until vegetables are soft.  Strain the vegetables, reserving the liquid, and puree the vegetables with a little bit of liquid.  Slowly return the liquid to the purée, adding enough liquid to obtain the consistency of a puréed soup.  Return the purée to the saucepan.  Heat thoroughly.

In a small bowl, beat the egg yolks and cream together.  Add a little of the hot soup to the eggs and cream; add all of the mixture to the hot soup; combine well. Heat, but do not boil.  Taste and adjust seasonings. Serve with a small dollop of whipped cream and chopped toasted pecans.