Name: Sweet Potato, Caramelized Onion & Apple Cider Bisque
Ingredients: 1 tablespoon Garlic Olive Oil; 4 cups Onions big dice; 2 to 3 cups Leeks, white and light green only chopped; 4 cups Celery chopped; 4 to 5 cups Sweet Potatoes chopped; 2 cups Granny Smith diced; 5 to 7 whole cloves of Garlic; 1 tablespoon grated ginger; ¼ cup Tamari or regular Soy Sauce; 2 cups Apple Cider; 8 cups Chicken Stock; 1 cup Cream; 2 to 3 tablespoons Apple Brandy, optional; Salt & Pepper to taste; 2 tablespoons Garlic Olive Oil; 2 cups approximately Onion diced small; 2 cups approximately Sweet Potatoes diced small; 2 cups approximately Corn; 2 tablespoons Parsley chopped; 1 cup Sour Cream; ¼ cup Heavy Cream or ½ and ½; 1 or 2 dash of Hot Sauce; Salt and Pepper to taste

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Sweet Potato, Caramelized Onion & Apple Cider Bisque

4.75 from 12 votes

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Ingredients

All cooking times and measurements are approximate depending on the size of your pot.

For the Soup:

1 tablespoon Garlic Olive Oil
4 cups Onions big dice
2 to 3 cups Leeks, white and light green only chopped
4 cups Celery chopped
4 to 5 cups Sweet Potatoes chopped
2 cups Granny Smith diced
5 to 7 whole cloves of Garlic
1 tablespoon grated ginger
¼ cup Tamari or regular Soy Sauce
2 cups Apple Cider
8 cups Chicken Stock
1 cup Cream
2 to 3 tablespoons Apple Brandy, optional
Salt & Pepper to taste

For the Salsa:

2 tablespoons Garlic Olive Oil
2 cups approximately Onion diced small
2 cups approximately Sweet Potatoes diced small
2 cups approximately Corn
2 tablespoons Parsley chopped

For the Decoration:

1 cup Sour Cream
¼ cup Heavy Cream or ½ and ½
1 or 2 dash of Hot Sauce
Salt and Pepper to taste

Instructions

Makes 8 to 10 Servings

The Soup:

In a large pot, heat the olive oil and when hot, add the onions. When onions are light golden brown, add the leeks, celery, sweet potatoes, apples, garlic, ginger, soy sauce, apple cider and stocks. Bring to a boil and simmer for 60 to 90 minutes, or until all vegetables are cooked all the way through.
Using an immersion blender puree the soup until very smooth. Add the cream, Brandy and adjust seasonings.

Onion, Corn & Sweet Potato Salsa:

In a frying pan add the olive oil, when hot add the onions and cook until light golden brown, add the potatoes and corn. Cover and cook for 6 to 8 minutes or until cooked all the way through. Add salt and pepper to taste.

Sour Cream for Decoration:

Mix all ingredients until just liquid enough to dispense through a squeeze bottle to use for decoration.

Notes

For Garlic Olive Oil: click here

For the Woll Non-Stick Fry Pan: click here

For the Laser Thermometer: click here

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Chef Jean-Pierre

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. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and 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 1.1 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.

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