Empty My Fridge
Cauliflower and Cheddar Cheese Bisque | Chef Jean-Pierre
Ingredients
- Butter3 tbsp
- Onion · diced3 cups
- Garlic10
- Thyme · chopped1 tbsp
- Celery · chopped3 cups
- Carrot · chopped, grated3 cups + 1–2
- Potato · chopped3 cups
- Cauliflower · chopped3
- Chicken stock8–12 cups
- Cream2 cups
- Cheddar cheese · grated8 oz
- Parsley · chopped¼ cups
- Salt
- Black pepper
Instructions
- Cut some cauliflower into florets and poach them separately in stock or milk. Add them back at the end.
- In a large soup pot, melt the butter over heat. Add the onion and cook until translucent, a few minutes.
- Add the garlic and cook until fragrant, then add the thyme, celery, carrots, potatoes and the remaining cauliflower.
- Add enough stock to barely cover the vegetables.
- Cook for about 90 minutes, until all the vegetables are soft.
- Blend the soup with an immersion blender until smooth. Stir in the cream and cheese, then season with salt and pepper.
- Add the grated carrot, parsley and reserved florets before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionCheeseCarrotCreamPotatoCeleryCheddar cheese
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