Squash bisque with walnut Parmesan crumble - Edible Vancouver & Wine Country
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Squash bisque with walnut Parmesan crumble
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Cooking tools:
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- Skillet
- Mixing bowl
- Chef's knife
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- Thin knife
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- Plate
- Measuring cup
- Measuring spoon
- Grater
- Soup bowl
- Pepper mill
- Wooden spoon
- Ladle
Ingredients
- ½ cup yellow onion, diced
- 1 garlic clove, chopped
- 1 tablespoon butter
- 2 tablespoons brandy
- ¼ cup white rice, washed
- 3 cups squash, diced
- 4 cups water
- 2½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon nutmeg
- 1 tablespoon honey
- 1 tablespoon cream
- 4 tablespoons Parmesan, grated
- 5 teaspoons walnuts, lightly toasted and ground
- Thyme leaves for garnish
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