Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: Sqash and Apricot Bisque


LONG LEGGED Blonde in Training!!!

Status: Offline
Posts: 1352
Date:
Sqash and Apricot Bisque




Ingredients:
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


__________________
Autism Society of America Help us put the pieces together.
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard