Squash bisque with walnut Parmesan crumble
This silky squash bisque is easy to pull together but feels elevated, thanks to a touch of brandy and a crisp, savoury garnish of walnuts and Parmesan. The rice adds body, so you can skip the cream if you prefer — though a splash at the end adds a lovely richness.
Ingredients
Soup
- 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
Crumble
- 4 tablespoons Parmesan, grated
- 5 teaspoons walnuts, lightly toasted and ground
- Thyme leaves for garnish
Instructions
Soup
- In a medium-sized pot over medium-low heat, add the butter and heat until the milk solids start to brown. Add the onion and garlic and cook until softened and translucent. Add the brandy and cook until dry. Add the rice, stir and let cook for another minute. Add the squash and water. Increase the heat up to medium, until the water comes to a simmer, then reduce the heat to medium-low. Add the salt, pepper, thyme, nutmeg, honey and cream and cook until the squash is tender and the rice is soft. Add the soup to a blender or food processor and blend until smooth. Keep the soup on a low burner to keep it warm.
Crumble
- Warm a frying pan over medium-low heat. In a small bowl, mix together the Parmesan cheese and ground walnuts. Add the mixture in an even layer to the warmed pan. Cook until the cheese has bubbled and, just starting to brown. Slide the crumble out of the pan onto a plate (you may need a thin knife or spatula to help loosen it) and sprinkle with a bit of thyme.
- To serve, portion the warmed soup into bowls and the Parmesan crumble to garnish with a few more thyme leaves and fresh pepper.
