Empty My Fridge
Sweet Potato Apple Bisque Thanksgiving
Ingredientes
- Olive oil3 colheres de sopa
- Onion · diced6 xícaras
- Leek · chopped2–3 xícaras
- Celery · chopped4 xícaras
- Sweet potato · chopped, diced4–5 xícaras + 2 xícaras
- Granny Smith diced2 xícaras
- Garlic5–7
- Ginger · grated1 colher de sopa
- Molho shoyu¼ xícara
- Cider2 xícaras
- Chicken stock8 xícaras
- Creme de leite1 xícara
- Apple2–3 colheres de sopa
- Salt
- Black pepper
- Sweet corn2 xícaras
- Parsley · chopped2 colheres de sopa
- Sour cream1 xícara
- Heavy cream¼ xícara
- Hot sauce1–2 dash
Modo de preparo
- 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 do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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