original typewritten, (yes with a typewriter) 3 x 5 recipe card. There are even some if my handwritten notes on it. There’s something very comforting about recipes that have stood the test of time.
3 tablespoon butter
1 cup minced onion
¼ cup minced carrot
salt and white pepper
2 Russet potatoes, peeled and diced
2 Delicata squash, peeled and diced
4 cups chicken stock or broth
1/2 cup heavy cream
1/2 cup milk
In a saucepan melt butter. Add the onion and carrot and sprinkle the vegetables lightly with salt and white pepper. Cover the pan with a sheet of buttered wax paper and the lid and cook the vegetables for about 10 minutes, or until they are tender. Add the potatoes and squashes, both peeled and cubed, and the chicken stock or broth and simmer, covered, over low heat for about 25 minutes until the potatoes and squash are very tender. Force the mixture through a sieve. Return it to the pan and add the cream and milk. Cook the soup until it is heated through. Add salt and white pepper to taste. Pour the bisque into a tureen and serve it in heated cups, sprinkling each serving with a bit of cayenne, if desired. I highly recommend the cayenne but, be careful not to use too much! A sprinkle looks beautiful and isn’t overbearing.
Note: If you want to make it ahead of time, make the soup through the part where you mash the vegetable mixture. Cover and store in the refrigerator. When you are ready to finish, warm the vegetable mixture (the microwave is great for this), return the mixture to the stove, add the cream and milk and cook until the soup is heated through.
Pick up these ingredients at your local Farmers Market:
• 2 Delicata squash
• 1 yellow onion