1 sm Butternut squash

2 ea Slices cubed white bread

2 ea Green apples

1 ts Salt

1 md Onion; chopped

1/4 ts Pepper

1 pn Rosemary

2 ea Egg yolks

1 pn Marjoram

1/4 c Heavy cream

1 qt Chicken stock

Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.

8 Stalks canned baby corn

1 cn Peeled straw mushrooms

2 md Size fresh tomatoes

8 sm Stalks of bok choy

1/2 ts Salt

1 c Chicken stock

1 ts Peanut oil

1/4 ts Sugar

Cornstarch paste 2 tb Chicken oil (rendered fat)

Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins; slice in half. Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dish). Drain baby corn and straw mushrooms. Steaming: First steam baby corn and straw mushrooms for 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern. Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. Cook on medium heat for 20 minutes or so, until chicken oil separates from solids. Drain oil, reserve. Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables. Serve.

1 ea Onion, chopped

1 ea Large leek, chopped

1 ea Bunch scallions, chopped

3 ea Medium zucchini, grated

3 ea Medium summer squash, grated

3 t Curry powder

1 x Salt

1 x White pepper

6 c Chicken stock

3 ea Potatoes, peeled and sliced

1 c Heavy cream

1 ea Stick sweet butter

Chop the onion, the leek, and the scallions. Reserve a little of the grenner parts of the scallions for garnish. Grate the squashes, seeds and all. In a heavy pot melt the sweet butter. When the butter foams and is quite fragrant, add curry powder, and cook while stirring for 2 or 3 minutes. Add the onions, leeks, scallions, and squash, and season to taste with salt and pepper. Saute this mixture briefly, then turn down the heat, cover, and cook until squash is soft and juices have been extracted. Uncover, and evaporate half of the juice. Add the chicken stock and potatoes. Cook uncovered for 15 minutes, or until potatoes are just cooked through. To Serve: Hot, country style - add the heavy cream and serve in warmed soup bowls. Pureed - chilled or hot - let the soup mixture cool, then puree in batches in food processor or blender. Strain the puree. Stir in heavy cream. Serve iced or heated. Garnish with reserved scallions. By Chef Deedy Marble The Governors Inn Ludlow, Vermont This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style. From In Season, a publication of the Vermont Department of Agriculture, Food and Markets.

3 lbs chicken

1/2 c chopped celery leaves

1 bay leaf

10 peppercorns

1 tsp salt

5 c hot water

1 c diced celery

2 tbsp chopped fresh parsley

2 tbsp butter

5 to 6 tbsp flour

1/4 tsp salt

Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender. Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and beat. Gradually add flour and the 1/4 tsp salt. Beat hard until whole is like a very soft batter. Drop by 1/4 or 1/2 teaspoonfuls into broth, cover and let stand 5 minutes over low heat.

1/2 c Water

1 1/2 c White bread flour

1/2 c Whole wheat flour

2 ts Dry milk

2 1/2 tb Honey

1/2 ts Salt

1/4 c Chicken broth; low salt/can

1 2/3 tb Gourmet mustard (dijon etc)

1 ts Chives; (dried)

2 ts Yeast

The chives give this bread a sweet taste and it is great for sandwiches and even just toasted.