Favorite Restyaurant Recipes/The Red Lion Inn 1982

Cream of Apple and Turnip Soup with Sherry
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
4 cups chicken stock or broth 1 small butternut squash (about 1 pound), peeled, seeded and coarsely chopped 2 tart green apples, peeled and coarsely chopped
1 medium onion, coarsely chopped 1 small turnip, peeled and chopped 1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper pinch rosemary 2 large egg yolks
1/4 cup whipping cream 2 tablespoons sherry



1 Combine stock, squash, apples, onion, turnip and seasonings in 4-quart saucepan and bring to boil over high heat. Cover and simmer until vegetables are soft, about 45 minutes. Transfer to large bowl and allow to cool slightly. Puree in batches, using food processor or blender; return to saucepan.
2 Beat yolks and cream with whisk in small bowl. Gradually add about 1 cup puree. Stir into remaining soup. Add sherry and reheat but do not boil. Pour into heated bowls and serve immediately.

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