Empty My Fridge
Sweet Potato Apple Bisque Thanksgiving | Chef Jean-Pierre
Ingredients
- Olive oil3 tbsp
- Onion · diced6 cups
- Leek · chopped2–3 cups
- Celery · chopped4 cups
- Sweet potato · chopped, diced4–5 cups + 2 cups
- Granny Smith diced2 cups
- Garlic5–7
- Ginger · grated1 tbsp
- Soy sauce¼ cups
- Cider2 cups
- Chicken stock8 cups
- Cream1 cup
- Apple2–3 tbsp
- Salt
- Black pepper
- Sweet corn2 cups
- Parsley · chopped2 tbsp
- Sour cream1 cup
- Heavy cream¼ cups
- Hot sauce1–2 dash
Instructions
- Heat the olive oil in a large pot. When hot, add the onions and cook until light golden brown.
- Add the leeks, celery, sweet potatoes, apples, garlic, ginger, soy sauce, apple cider and stock. Bring to a boil, then simmer for 60 to 90 minutes, until all the vegetables are cooked through.
- Blend the soup with an immersion blender until very smooth. Stir in the cream and brandy, then adjust the seasoning.
- For the salsa, heat olive oil in a frying pan. Add the onions and cook until light golden brown, then add the potatoes and corn. Cover and cook for 6 to 8 minutes, until cooked through. Season with salt and pepper.
- For the sour cream, mix the ingredients until just loose enough to pour from a squeeze bottle.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionGingerCreamHeavy creamCelerySour creamSweet corn
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