Empty My Fridge
Sweet Potato Apple Bisque Thanksgiving
Ingredientes
- Olive oil3 cdas.
- Onion · diced6 tazas
- Leek · chopped2–3 tazas
- Celery · chopped4 tazas
- Sweet potato · chopped, diced4–5 tazas + 2 tazas
- Granny Smith diced2 tazas
- Garlic5–7
- Ginger · grated1 cda.
- Soy sauce¼ tazas
- Cider2 tazas
- Chicken stock8 tazas
- Cream1 taza
- Apple2–3 cdas.
- Salt
- Black pepper
- Sweet corn2 tazas
- Parsley · chopped2 cdas.
- Sour cream1 taza
- Heavy cream¼ tazas
- Hot sauce1–2 dash
Preparación
- 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.
Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.
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