Empty My Fridge
Asparagus Prosciutto Bisque Is Delicious! | Chef Jean-Pierre
Ingredients
- Asparagus · peeled, for garnish4 ½ lb
- Onion · chopped2 ½ cups
- Celery · chopped3–4 cups
- Carrot · chopped2 ½ cups
- Leek · chopped2 stalks
- Garlic12
- Dill · chopped¼–½ cups
- Cayenne pepper1 tsp
- Coriander seed · ground2 tsp
- Chicken stock12 cups
- Potato · diced2 cups
- Cream1 cup
- Parmesan cheese · grated1 cup
- Goat cheese8 oz
- Prosciutto · for garnish
- Sour cream · for garnish
Instructions
- Sauté the onions in a large soup pot until translucent.
- Add the asparagus (without the tips), celery, carrots, leeks, garlic and dill, and cook until the vegetables start to soften.
- Season with cayenne pepper, ground coriander and onion salt, stir well, then add the potatoes.
- Pour in the chicken stock so it just covers the vegetables.
- Bring to a boil, then reduce the heat and simmer until the carrots are tender.
- Once the vegetables and potatoes are fully tender, puree until smooth with an immersion blender.
- Blend thoroughly, then stir in the heavy cream.
- Stir in the Parmesan and goat cheese until melted and well combined. Thin with more stock if needed and season with salt to taste.
- Ladle into bowls and garnish with prosciutto chips, a drizzle of the sour cream mixture and asparagus tips.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionCheeseCarrotCreamPotatoParmesan cheeseCelery
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