Sweet Potato Apple Bisque Thanksgiving | Chef Jean-Pierre

Well hello there friends, another fantastic video today. I'm going to share with you my sweet potato and apple soup. Fabulous. In fact we turned it into a bisque. Stay tuned, I'm going to show exactly how to make it. It's amazing. Remember, thumbs up if you like the video. Don't forget to subscribe to the channel and don't forget to ring the bell. Stay tuned, I'm going to show you how to make this fantastic soup. Well hello there friends, this is the first show of Thanksgiving this year. We are going to release one video every day. Some are going to be big ones and some are going to be smaller ones. We're going to do some sides, we're going to do some vegetables, we're going to do some stuffing and we're going to do a turkey and we're going to start with a soup. One of my favorite soups in the world is a sweet potato caramelized onion leek apple soup. So I'm going to make it for you. Last year I did the roasted butternut squash, that's also delicious. But we're going to make this one here. Very simple friends. I got all my mise en place but before I talk about the mise en place, I am going to get going here because I'm going to start caramelizing my onion. Okay and in the pan my friend, when I do a caramelized onion, when I make a soup, I don't chop up things very small. Especially if I'm going to make a puree. A puree with the immersion blender where I puree all the vegetables into a smooth bisque. Holy macaroni! So we don't worry about too much about how little things have to be. So we chop them and dice them and we don't worry too much about it. They got to be the same size but it could be bigger so you don't need to worry about making little dices and everything. When I puree the soup, later on I'm going to make a little salsa to put on top but we get into that later. First let's make the soup. So I got the onion that I'm going to caramelize because you know, I know you all know, then onion is number number one, number one, number one, number one always. We got to caramelize the onion. We're going to take a little while to do that so let's talk about the ingredients. Leeks, you know I love leeks. Look at it. People said they can't find leeks. Well we're lucky in Fort Lauderdale. I know in Canada you got to have them. I know in a different part of the world you got to. Remember you want to buy one that's very white. Whiter it is, sweeter it is. Okay so oh oh oh the green part of the leek I don't really use it that much. The outside of it I only use the light green part. You know up to here and that right there I save it for beef stock. All right so we chopped it up right here. We're not going to put it in quite yet. Well that's the green part of the leek. We don't need that. And celeries, you use whatever you want. I don't really like the leaves of the celery but it's up to you. I wash it really good. I chop it up. Sweet potatoes. Chop them up and you see they're not very small dice. They're actually pretty big dice right. Doesn't matter we're going to puree it all. So it doesn't matter how small they are right. And then I got a Granny Smith apple. And when I do the apple I put a little bit of, if I do them in advance, I put a little bit of lemon juice so they don't turn brown. It really wouldn't matter if I didn't do that because when you puree if the apple were a little brown it wouldn't matter. You wouldn't even see it anyway right. Chop them up, dice them. We're going to put some ginger and garlic. And we're not going to chop the garlic because it's going to cook for an hour, an hour at least, an hour and a half. It's going to be nice and smooth. It'll be perfectly fine. We're going to put some apple cider. You can put one with booze in it. Oh yeah. Especially if you're in Europe you can find apple cider with booze in it. My grandmother used to make some of that. Oh yeah delicious. I'm using a little tamari soy sauce. You can use whatever you want. Soy sauce is going to give it nice. And then we started with a roasted garlic olive oil. So here's what we're going to do because you know we're going to try to make videos that are not so long. And we're going to caramelize the onion. When the onion are golden brown we're going to put everything in. And then we're going to let it cook for a while and we're going to puree it. And then we're going to finish it up with a nice corn, sweet potato and onion salsa. And I'm going to show you how to do that. So first let's caramelize the onion. When the onion are caramelized we come back we'll put everything in a pot and we'll let it cook. All right so we'll come back in a few minutes when the onion are nice and caramelized. That is a must. I know I'm repeating myself. I know I'm repeating myself for those of you that have been watching the channel for a long time. But you know every month we get 30 to 35 000 new subscribers. And a lot of them don't know. And you got to caramelize the onion first. You don't put onion, celery and carrots at the same time. You know I know I'm repeating myself and some of you have said oh mamma mia repeat repeat repeat. I know. But a lot of you have been here only the first time. So welcome. And onion always number first. All right. So I'll be back when they are caramelized. All right. Okay my friends. You see the onion have caramelized. And I'm not making them really dark. I'm just making them sweeter you know. And that's all. That's all. That's all I'm doing right. Okay so now we can just put all the ingredients in there and not having to worry about what order you put them in. It really doesn't matter. With the leeks do not caramelize that well. There's not that much sugar in the leeks so they don't caramelize that well. So don't worry about caramelizing the leeks you know. Shallots and onion are really the two uh onion that are caramelizing somewhat right. So celery right there. Boom. And the measurement really doesn't matter my friends. I don't want you to go out there and measuring exactly. It really doesn't matter. I'll give you approximate recipe. It depends the pot you have. Okay. It really doesn't matter that much. How much you put in. If you're putting a little bit more a little bit less. It really doesn't matter. I promise you. You're gonna you're not gonna test it. So I got the the um the apple here in uh lemon water. And I don't want the lemon in there right for sure. So I just want to get rid of the water right there which is the acidity of the water. There's a little bit left. It's not gonna matter that much right. So we're gonna put that in there just like this. Right. And what I do here. What I put these in there for. Sometimes I wonder. I tell you. I wonder about me sometimes. So here we go. All right. So let's get rid of all this. Oh mama mia. Let's put the garlic in there. Let's put a little salt. A little pepper. Measure everything carefully. Oh salt you know. Let me tell you about salt. Be careful my friends. A lot of you. Well when they put the salt. If you're using a chicken stock. Which I'm gonna put it in a minute. Then already a salt. You want to hold the salt. Hold the salt until you almost finished. Then you test. Because if you're using a store-bought uh a chicken stock. Then that's two three hundred milligrams of sodium already. You may want to wait for the salt. My stock doesn't have any salt. So I'm not worried about it. All right. So we're gonna put a little bit of the uh the apple cider. All right. Put just a little bit of it in there. There you go. Like I say. You got to measure carefully. You don't have to measure. Yes. Somebody's gonna say. You know I like your soup. Too much apple cider in there. Okay. Look a little soy sauce in there. Now another thing. You got to watch for the salt. Because this guy right there has got a salt. You got salt in there too. The soy sauce. Okay. So be careful how much salt you're putting in my friend. All right. Ginger. A lot of people peel their ginger. I wash it mine. And then I just do this. Okay. With a microplane grater right there. You see. Microplane grater. This is the one you use for the chocolate. They use it for the cheese. Right. Because I don't care how small you are. Now not in real matter. You could. If you don't have one of those. Just chop it up. Chop it up in small pieces. It'll be perfectly fine. Be careful with this folks. Because if you don't do it. If you don't care for with it. If you don't care for with it. If you're not careful with it. That's how you make pink ginger. Pink ginger. That's how you make it. You know what I'm talking about right. Put your finger in there. You'll see. Don't do it. So this is great for chocolate. It's great for cheese. Right. And now we're gonna put a little bit of stock in there. How much stock do we put in? I'll show you. Remember this is my homemade stock. So and that and you got the recipe because I already made a video on that. And I haven't made a video yet. I think I'm I am gonna make a video and it might be online before we do it. Before we release this. So what's the best chicken broth to buy at the store? I've been said I'm gonna make one. Hopefully I'm gonna make one. Which one is the best one? This one's homemade. Look how beautiful that is friends. Look how gorgeous that is. See look at this. Look how beautiful that is. That's a beautiful stock. That's homemade. If you've never made it, a child could do it. Okay. It's really simple my friends. So how much stock do you put in? You notice I haven't been measuring anything right. You know why I'm not measuring? I'll tell you why. Because there's a secret. The secret is you put enough stock to cover your vegetables. To cover them. Not brown drying them. Cover them. So when you feel them, you're done. You feel it. See right here. There's vegetables right there. Okay. That's all you need my friend. Think about what I just said right there. You don't need to measure nothing. Put as much potatoes as you want. As much leeks as you want. As much celery as you want. It really doesn't matter. I promise you. I mean approximately right. I'm not saying go ahead and put 20 pounds of potatoes in there. Obviously right. But the idea is to put enough vegetables and then cover them with the stock. You don't want chicken stock. You're the vegetable stock. The vegetable broth. Also wonderful. This will qualify right. We're gonna let this cook friends. I mean did I forget anything? I don't think I forgot anything yet. We're gonna we're gonna cook. We're gonna cook. We're gonna cook everything. And when this is nice and soft in the vegetables. So I'm gonna puree it and I'm gonna finish it up with a little salsa of corn, sweet potato, and onion. And we're gonna use that as a garnish. Trust me this is gonna be delicious. All right friends. And I'll put some you'll see I put some more stuff in it. All right. So we're gonna cook it and we'll be back in about I don't know it's gonna take about 45 minutes to an hour. An hour and 15 minutes maybe. Until everything is nice and smooth. We'll be back and we'll finish it up. All right. So don't go anywhere because you're gonna be right there. All right friends. We're back. The soup. The soup cooked about an hour and a half. And and you know when it's ready. When you check at the vegetables and they're nice and tender. And you don't need to cook it any more than that. When it's nice and tender you're good to go. So now what I'm gonna do is I'm gonna make a little garnish. A little salsa or whatever you want to call it. And and we're gonna put this at the decoration. So then we're gonna have texture. Because I'm gonna puree that whole thing right there. I'm gonna take the immersion blender and I'm gonna puree the whole thing. Put a little cream. Make it like a bisque. All right. So we're gonna put a little bit of olive oil here. This is for the for the salsa or the garnish. Whatever you want to call it right. So we're gonna saute some onion in there. And we're gonna get them golden brown. Right. And when the onion are golden brown then I'm gonna put some sweet potatoes. Remember that's the main ingredient in there. Sweet potato. We're gonna cook them. And then we're gonna add some corn and some chopped parsley. That's gonna be a garnish and we're gonna use to put it on it. Because to me it's all about texture. If you're eating a soup and it's got no nothing in it. You know like it's delicious but you got nothing in it. So you want to give it texture. So you want to have some solids and you want to have some liquid. And so that's why I'm gonna make the salsa. So we got texture in there. Texture is a conductor of flavor. Don't forget. All right. So we're gonna let this cook for a minute friends. When it's golden brown. Only when it's golden brown. Now remember when it's golden brown. You're gonna take your sweet potatoes and you see look nice dice. Nice dice. I gotta do a video and show you how to do this. Okay nice dice. Everything the same size. Size matter in cooking friends. If it's the same size it cooks at the same speed and it feels the same in the mouth. Remember it's all about the tongue. And then the same size in the corn. Hello. You can buy them like that already. Okay. Now if you got nothing else to do you can grill your own corn. Oh that'll be real nice wouldn't it. All right. Let me cook this for a minute and make this salsa and then we'll finish the soup. Okay. So give me a few minutes to do this so I don't make the video too long. Otherwise they're gonna be complaining over there. All right. I'll make this for a minute. Okay you see the onion. I slightly caramelized. I don't want them golden brown. I don't need them golden brown. Not too much. Just a little bit. Little bit. Little bit. Right. The sweet potatoes and the corn. I love corn. You know in France they don't eat corn. I don't know. I mean they eat corn. I mean don't get me wrong. They eat corn. But not like we eat in America. America we eat a lot of corn. I love corns. All right. So look. I got my corn. I got my salt. My pepper. Now I do. Right. I'm gonna put some chopped parsley in there. It's gonna be like a little salsa we're gonna put in. You know no big deal. Just like you know if you're gonna make this for Thanksgiving. If you're gonna make it for whenever it is you make it. Make this in advance. And at the last minute all you gotta do is reheat it. Let me put a cover on it friends. Okay. And this is gonna take about seven eight minutes. Sweet potato cook very fast. Okay. The corn. No problem. And the onion are already done. So in about six seven minutes. You'll have to test it. It has to be not soft. It has to be a little little little bite to it. Kind of al dente if you will. Vegetable al dente. Italian are gonna say no only pasta can be al dente. Italian are not here tonight. No we love them. Oh don't pick on the Italian. Otherwise half of my family is gonna renege me. We don't want to do that. So we'll be back. We'll finish the soup when this is done. Friends that only took like five six seven minutes. Five six or seven. I don't know. Six. Put it in the middle. I want you to cook them until they're soft and you can see. I'll show you. I'll show you. I'll show you. Some of them. I'll show you. Some of them. You see. See that caramelization. See right there. Be careful okay. You don't want it too much but just a little bit. See it's gonna be very cool. It's delicious right there. Turn the heat off. It's good. It's delicious. We're gonna eat this just like this. Home fried. Okay. All right. So now we're gonna finish the soup friends. You do. You take an immersion blender and you're gonna blend the whole thing if it's nice and smooth. But I got one a little bigger. I got my uh my uh my boat motor and we're gonna put it in. You know what. I like my boat motor because I got 10 speed on it. I'll show you. You're right. Oh see. Low speed. And then you don't like it. Oh make it go faster. You don't like it. Oh go a little faster. And now really gonna make it go faster. Look at this. Oh yeah baby. So let me stop for a minute. The idea is to make a smoother silk. Remember it's all about the tongue. I want it to be smooth smooth smooth. I promise you texture the conductor flavor. I want it to be like a smooth kiss. I tell you. All right here we go. Smooth smooth. Okay again I gotta stop it. You see this is not smooth. I want it to be very smooth okay. Very very smooth. Okay so let's go. I'm not gonna stop it anymore. Very smooth. Oh yeah baby. Smooth. That's very noisy yeah. I don't want to wear it. I gotta be smooth. Some work okay. Just take a little bit longer. You got this at home depot. Only kidding. Okay all right let me check it. Okay it's nice and thick. You see I like it nice and thick my friend. You see it? You see it's nice and thick. All right so now I like it thicker. It has to be thicker because what I'm gonna do I'm gonna put a little bit of booze in there. You don't have to do this okay. I like this one. This is like a a bourbon whiskey with it's actually a apple liquor with bourbon whiskey. Just a little bit. Don't put too much. Just a little bit okay. You're cooking for the kids. Don't put any. Don't worry. It's okay. A little bit of heavy whipping cream. Just a little bit. A little bit. A little bit. I don't want to put too much. What that does the fat soften the the hedges. The sharp hedges. So it makes everything nice and smooth. Okay so we're gonna do it one more time. Just a little bit. You're not putting a lot. You see right here? Beautiful. Just a little bit. Okay. All right so now I'm gonna test it to see. I want to test it to make sure it's good now. Wow look at this. It's gorgeous isn't it? It's gorgeous. Oh it's gonna be hot. Oh wow. Delicious. Needs a little more salt. A little more salt. Needs a little more pepper. A little more pepper. A little more salt. All right I think we got it. Let me mix it one more time. A little more cream. You play with it. Have fun with it. It's your soup. Have fun with it folks. Take this out. Have fun with it. Remember it's only cooking. So here we have it. It's gonna be hot. It's gonna be hot right there. There you go. Goodbye. All right so now let's serve one friends. Let's serve one. Let's oh it's hot right there. So what I do is I take a ladle. Right. Put it right there. You put as much or as little as you want right now obviously. You know I like it to make it a little elegant. Right so we do a nice serving. Right so uh let me get a spoon here my friends. Spoons are right there. Yeah yeah and and also you know what yeah I have a little uh mixture of uh of sour cream and and a little bit of cream and a little bit of sriracha. So it's just to make a liquid. Otherwise sour cream is so liquid you can't get it out of there. So I take a little bowl. I mix a little sour cream. A little sriracha. A little bit heavy whipping cream and I make liquid enough so I can go in and put little dots in there. You see. So now all of a sudden we we transform a um what would be normally an ugly plate. I mean a soup you know you still gotta make it look pretty. It's not because it's a soup then you gotta just slap it on there right. Right so you do that and then you take a you take a little spoon of your salsa right there friends and that you know what that's gonna be right. That's gonna be beautiful texture my friends. You see and right there friends. Right there my friends. You have yourself the beautiful bowl of soup right. Now all of a sudden easily you made a soup for Thanksgiving and you look like a star and I promise you it's amazing. Matter of fact you know what I'm gonna taste it right now. I know it's gonna be a little hot but that's why I put a little sour cream in there. You see the steam coming out of my mouth. Oh oh mamma mia. It was delicious. You guys gotta try to make it. Thank you for watching. I hope you enjoyed this. Don't forget give us a thumbs up if you like the video. Don't forget to ring the bell and please subscribe if you haven't subscribed. Stay tuned for another fantastic video. We'll see you soon.