Autumn Harvest Bisque

• 1 onion, chopped
• 2 leeks, including 2-inch green chopped
• 1/2 c. celery, chopped
• 1 stick and 1 Tbsp. unsalted butter
• 1/2 c. carrot, chopped
• 1 lb. butternut, peeled, seeded, chopped
• 1 small turnip, peeled, chopped
• 2 large tart apples, peeled, cored, chopped
• 4 c. chicken stock
• 6 Tbsp. flour
• 1 c. unpasteurized apple cider
• 1/4 tsp. fresh grated nutmeg
• 1/4 tsp. each crumbled dried sage and rosemary
• 1/2 c. heavy cream
• 1/2 c. grated Gruyere
• croutons for garnish

1. In a kettle, cook onions, leeks and celery in 3 tablespoons butter over moderate heat, stirring for 5 minutes or until softened.
2. Add carrots, squash, turnips, apples and stock; bring to a boil and simmer 45 minutes or until vegetables are soft.
3. In small saucepan, melt 6 tablespoons butter over moderate heat.
4. Add flour and cook roux, stirring 3 minutes.
5. Remove pan from heat. Add 1 cup soup liquid in a stream, stirring.
6. Stir mix into soup pot.
7. Add cider, nutmeg, sage, rosemary, salt and pepper; simmer for 10 minutes.
8. Stir in cream and Gruyere.
9. Ladle into heated bowls and garnish.
10. Serves 6 to 8. Makes 9 cups.

onion, leeks, celery, unsalted butter, carrot, butternut, tart apples, chicken stock, flour, apple cider, nutmeg, sage, heavy cream, gruyere, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206173 (may not work)