Dinner the other night~ Delicata Bisque with homemade croutons (a touch burned) and Parmesan crisps. It was dark out, the lighting was terrible and for a split second I thought about waiting until the next day to take its' picture then wisely, took a picture anyway; the pot was scraped clean by the end of supper. Everyone lamented having so few Parmesan crisps and even the burnt croutons bits (the burnt side of the crouton that I cut off) were eaten up.
One glorious virtue of winter is a steaming bowl of SOUP.
I used the last of my garden Delicatas, now properly peach and orange with age instead of yellow and green as in summer. I lament that fact now more than ever, knowing I can't make this soup again.
7 comments:
I picked one up at the grocery store, but it went bad before I got to use it. Fortunately it was cheap, so I'm planning on getting another.
That soup! Those crisps!
um, what is a delicata? and how ever do you make those parmesan crisps??! it all looks amazing!
b
B~Delicata is a type of winter squash. They are sweet and prolific and amazingly delicious.
As for the parmesan crisps~ just sprinkle freshly grated parmesan cheese (or another type cheese-cheddar is good too!) on a greased cookie sheet and place in a preheated oven at 375. WATCH THEM because they burn in a blink! Once the cheese is all melted and bubbling in the center (and the edges are brown) take them out and get them off the cookie sheet to cool. Easy peasy.
Yum! The soup looks delicious! We love homemade croutons around here, too. We'll have to try the parmesan crisps!
*mouth watering* ;)
Oh, yum! Gorgeous--from the delicata before pictures to the finished product.
You always make me hungry when you feature your cooking/baking--even if I've just eaten. :)
Blessings!
Mrs. Rebekah S.
Yum!
We've still got a few Delicata in the basement. I've been hoarding them until I figure out the Very Best Way to Send Them Out With a Bang.
Also, could you try the same soup with roasted butternut? I always use delicata, butternut, and even pumpkin interchangeably in soups (and in most other dishes), with success. It's hard to make soup anything but a success, though...
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