Quoting Jodi&Brennen+1:" I do eat alot of soups. Recipe please?"
4 cups chicken stock or broth
1 cup onion, chopped
2 slices bread, crusts removed, cubed
2 tart apples, peeled, cored, and chopped
1 pound butternut squash, seeded, and cutup
1 1/2 teaspoon salt
1/4 teaspoon dried marjoram (spice)
1/4 teaspoon dried rosemary
1/4 teaspoon pepper
2 large egg yolks
1/4 cup heavy cream
1. combine the stock, onion, bread cubes, apples, squash, salt, marjoram, rosemary, and pepper in large pot. bring to boil and then turn down heat and simmer for 45 minutes.
2. puree the soup, in batches, in a blender. then return the soup to a pot.
3. in a small bowl beat together the egg yolks and cream. stir in a little soup into the egg mixture, and then stir this back into the soup.
4. heat the soup back up if needed but do not bring to a boil.
then when i eat a bowl i add croutons and a little scoop of sour cream to make it a little more creamy and cools it off