Autumn Harvest Bisque - cooking recipe

Ingredients

1 onion, chopped
2 leeks, including 2-inch green chopped
1/2 c. celery, chopped
1 stick and 1 Tbsp. unsalted butter
1/2 c. carrot, chopped
1 lb. butternut, peeled, seeded, chopped
1 small turnip, peeled, chopped
2 large tart apples, peeled, cored, chopped
4 c. chicken stock
6 Tbsp. flour
1 c. unpasteurized apple cider
1/4 tsp. fresh grated nutmeg
1/4 tsp. each crumbled dried sage and rosemary
1/2 c. heavy cream
1/2 c. grated Gruyere
croutons for garnish

Preparation

In a kettle, cook onions, leeks and celery in 3 tablespoons butter over moderate heat, stirring for 5 minutes or until softened.
Add carrots, squash, turnips, apples and stock; bring to a boil and simmer 45 minutes or until vegetables are soft.
In small saucepan, melt 6 tablespoons butter over moderate heat.
Add flour and cook roux, stirring 3 minutes.
Remove pan from heat. Add 1 cup soup liquid in a stream, stirring.
Stir mix into soup pot.
Add cider, nutmeg, sage, rosemary, salt and pepper; simmer for 10 minutes.
Stir in cream and Gruyere.
Ladle into heated bowls and garnish.
Serves 6 to 8. Makes 9 cups.