Butternut Squash Bisque Recipe
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All Recipes
By Chef Sean Ruddy
High Hampton Inn

Yield: 1 Gallon

  • 4 ea. Butternut squash (peeled, seeded and diced)
  • 6 tbsp. Vegetable oil
  • 2 ea. Carrots (peeled and diced small)
  • 2 ea. Onions (diced)
  • 1 bunch Celery (diced)
  • 2 ea. Garlic cloves (minced)
  • 2 qts. Chicken stock (vegetable stock may be substituted for vegetarians)
  • 1 c. Dry white wine
  • 1 qt. Heavy cream
  • 1 tbsp. Salt
  • 1 tsp. Cinnamon
  • 1 tbsp. Cumin
  • 1 tbsp. Coriander (ground)
  • 1 tsp. White pepper
  • 1 lb. Roux (8 oz. butter and 8 oz. flour, combined and cooled)
  • Crème fraiche to taste

In a large pot, heat the oil and add the vegetables. Add the garlic and cook 5 minutes. Add the wine and cook 5 minutes more. Add the stock and seasonings, bring to a simmer, cook for 15 minutes. Remove from heat and let cool down so it is just warm. Ladle the mixture into a blender or food processor and purée. Return mixture to the pot, and bring back to a simmer. Add the heavy cream and bring to a boil. Add the roux until it thickens and let simmer 10 minutes. Serve with a dollop of crème fraiche on top.
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