The French Gardener Kitchen has been a little quiet as we are getting ready to move to temporary housing during some construction work in our home. This recipe for a very unique and flavorful soup comes to you from one of my favorite bloggers, Jenna@ The Painted Apron. Enjoy!
A double treat’s in store today, a lightened up chowder made with roasted yellow squash and corn, topped with crispy bacon
AND Parmesan Squash Croutons!
Let’s make the croutons first so we can nibble on them while the soup simmers
All you need is some tempura batter mix, the old fashioned Parmesan cheese in the signature green bottle, or any finely grated Parmesan, and some oil for frying
Dip in batter, coat with Parm, and fry!
Sprinkle with kosher or sea salt
Try not to eat them all while you’re making the soup 😋
Roast squash slices on a parchment lined sheet until done, 20 minutes or so at 400
Give it a rough chop
While the squash is roasting, fry bacon until crispy and saute the onion and celery in bacon drippings until soft
Stir in flour making a thick roux, and then add 2 cups of the broth…
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