Hello friends, today I'm going to share with you how to make a delicious soup/bisque. A Cauliflower Bisques Recipe with Cheddar Cheese. One of my favorite soups to make when its cold outside. We will be continuing the soup collection so let me know what you think in the comments below!
3Cauliflowers chopped, save some for floret at the end
8 to 12cupsapproximately* of Vegetable or Chicken Stock
2cupsHeavy Whipping Cream
8ouncesCheddar Cheese grated
1or 2 Carrots grated for garnish at the end
¼cupof Parsley chopped for garnish at the end
Salt and Pepper to taste
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Recipe Instructions
Makes 12 Servings (Plus some for the freezer)
Take some of the cauliflower into floret like the chef did in the video and poach them separately from the soup in chicken stock or milk. You will add those at the end when the soup has been pulverized with the immersion blender.
In a large soup kettle, heat the butter and when hot add the onion and cook until translucent. (This could take a few minutes). Add the garlic and when fragrant add thyme, celery, carrots and potatoes and cauliflower.
Add the stock* be sure to watch how much the chef added in the video, you want to make sure you barely cover all your vegetables.
Cook for about 90 minutes or until all vegetables are soft and cooked.
Using your immersion blender, process the soup until all the ingredients are nice and smooth. Add the cream and the cheese; adjust the seasoning with salt and pepper. Add the shredded carrots, parsley and the reserved florets.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
I made enough of this soup for my daughter’s whole staff. (A teacher fundraiser.) I made it a week ahead of time and planned to freeze it. Now I’ve been told that’s a recipe for disaster as I did not wait to add the cream until just before serving. Apparently soup will separate and turn into a mess if frozen and thawed because of the dairy. I did not know that! Any idea how I can salvage this. I hate the idea of having to start over.
Chef Jean-Pierre
on September 22, 2024 at 4:54 pm
Diary will not separate as you mentioned, as long as you did not use a low fat product.
If this does happen, remove all solids and use an emotion blender to make it smooth.
Tom
on August 14, 2024 at 5:30 pm
Wow! Simply amazing! (Where have we heard that.) Love it the way it is. Also love it with a pinch of Old Bay.
Julianne
on April 17, 2024 at 7:53 am
I have made this bisque twice and both times it has come out amazing! I now feel confident enough to tweak the recipe and add a bit of heat. Thank you so much Chef JP 🙂
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I made enough of this soup for my daughter’s whole staff. (A teacher fundraiser.) I made it a week ahead of time and planned to freeze it. Now I’ve been told that’s a recipe for disaster as I did not wait to add the cream until just before serving. Apparently soup will separate and turn into a mess if frozen and thawed because of the dairy. I did not know that! Any idea how I can salvage this. I hate the idea of having to start over.
Diary will not separate as you mentioned, as long as you did not use a low fat product.
If this does happen, remove all solids and use an emotion blender to make it smooth.
Wow! Simply amazing! (Where have we heard that.) Love it the way it is. Also love it with a pinch of Old Bay.
I have made this bisque twice and both times it has come out amazing! I now feel confident enough to tweak the recipe and add a bit of heat. Thank you so much Chef JP 🙂