Bisque Of Butternut Squash And Apple - cooking recipe

Ingredients

6 c. chicken stock
1 large butternut squash peeled and cubed
2 medium size tart green apples, peeled, cored and chopped
1 medium onion chopped
1 1/2 tsp. sugar
1 tsp. salt
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. dry sherry
2 egg yolks room temp.
1/2 c. whipping cream
Pinch of dry rosemary
Ground pepper

Preparation

Combine stock, squash, apples, onions, sugar, salt, rosemary and pepper in heavy large pot.
Bring to a boil.
Reduce heat and simmer until squash is tender.
Puree squash mixture in blender or processor until smooth.
Return to pot and bring to a boil.
Melt butter in another heavy large saucepan over med. low heat.
Whisk in flour and cook 3 minutes.
Whisk in squash puree.
Simmer 3- 5 minutes.
Mix in sherry.
Beat egg yolks and cream in a small bowl. Blend in some of the hot soup into egg mixture to temper, then mix back into soup.
Rewarm if necessary.
Do not boil.