Squash Bisque with Pecans

 

… A one pound butternut squash, peeled, scrubbed, seeded, cut in half, and cubed

… 2 tart apples, peeled, cored, and coarsely chopped

… 1 medium onion, coarsely chopped

… 1 teaspoon fresh chervil

… 1 teaspoon fresh marjoram

… 1 medium potato, cubed

… 1 quart chicken stock

… 2 egg yolks

… 3/4 cup heavy cream

… 1 1/2 teaspoons salt (or to taste, especially if using canned chicken broth)

… 1/4 teaspoon white pepper

Garnish:

… heavy whipped cream

… chopped 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 pass the vegetables through a fine sieve. Slowly return the liquid to the puree, adding enough liquid to obtain the consistency of a pureed soup. Return the puree to the saucepan and heat thoroughly.

In a small bowl, beat the egg yolks and cream together. To prevent curdling, beat a tablespoon or two of the hot liquid into the egg and cream mixture, then stir it back into the saucepan. Heat, but do not boil. Season to taste with salt and pepper. Serve with a small dollop of cream and chopped pecans.