Roasted pumpkin bisque w/ turkey and walnut quenelles
Roast
Roasting
Ingredients For the Soup 1 cup Half-and-half 1 cup Heavy Cream 6 cloves Fresh Garlic, peeled 1 cup Leeks, chopped 1 cup Onions, chopped 2 cups Pumpkin Puree 5 tbsp. Olive Oil 2 quarts Turkey Stock Salt and Pepper to taste For the Quenelles ½ lb. Turkey Breast Meat 1 each Fresh Egg White ¼
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