Asparagus Prosciutto Bisque Is Delicious! | Chef Jean-Pierre

Hello There Friends! Dive into a bowl of creamy elegance with this Asparagus Prosciutto Bisque. A delightful blend of fresh vegetables, aromatic spices, and the luxurious touch of prosciutto chips, this soup is more than just a dish – it’s a warm embrace on a chilly day. Whether you’re looking to impress guests or simply treat yourself, this bisque promises a symphony of flavors in every spoonful.Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/recipes/soups/creamy-asparagus-soup/
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VIDEOS LINKS:
Prosciutto Chips: https://youtube.com/shorts/13npZP6voZY?feature=share
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well hello there friends another
fantastic soup I made an asparagus
bisque delicious and I got all kind of
vegetables in there I got leaks I got
carrots I got Cy I got onion I got all
kind of thing and then we grind it all
up grind it all up until the smooth
delicious soup and I put a little bit of
a pora chips with it to give it a nice
little twist you’re going to love it I
promise remember thumbs up you like the
video don’t forget subscribe to the
channel and don’t forget to ring the
bell stay tuned we are making an
asparagus bisque
[Applause]
delicious okay friends well let me show
you how to make this one that’s an easy
one every soup is easy all it Tex is M
plus I have everything ready in advance
and the rest of it is really easy
anybody can make a good soup and you
know what everybody loves a good soup
everybody loves a good soup oh yeah give
me a good soup I’m give you a soup but
nobody wants to go through the trouble
it’s not that big of a deal okay to make
all you got to do is Cho up a few
vegetables and don’t start your soup
until everything is Cho and dice
remember B on plus when you have
everything ready in advance you can have
a good time cooking that’s what the idea
I always say if you’re not having fun
you’re not doing it right if you’re not
having fun not doing it right that’s
really what it is you’re supposed to
have fun so I got my on PL so now let’s
have some fun all right easy
esus esus soup I got onion going I got a
a big onion you know when I say big
onion you know I use big onion and uh
and I love to show you my big
onion I have a big onion and it’s an
organic farm that raises here down here
it’s phenomenal okay great beautiful Ono
and uh so when I say one Ono I mean a
big one so so you may want to use two or
three onion you want to end up with a uh
about two two and 1/2 cup of onion if
you were to measure who’s measuring
right we’re not measuring around here so
I got the onion going over there and
then the asparagus now the asparagus
friends um I like to peel them I know
lot shf say oh I never peel my spers
don’t peel yours it’s up to you uh I
like to peel mine because I like to eat
everything in the asparagus okay so
we’re going to go through a really quick
thing number one Jack can you you got
can you get down here right here you can
see it perfect so look guys this is what
I call a fresh asparagus you see the
buds is nice and closed okay and this is
what I call an old asparagus you see
it’s open it’s brown in here this one is
all brown out there listen you want a
nice tight Bud if that’s what we call it
asparagus buds I guess right you want a
tight buds this over there no good for
nothing I mean you may probably be a you
see also look it’s all wrinkle you see
right it’s all wrinkle it’s an old
asparagus it’s like us old people we get
wrinkle it’s the same thing asparagus so
um you want to nice fresh asparagus and
what I do with the asparagus and you
don’t have to do that you know what let
me let me just do something real quick
friends let me put a a cup of stock in
my pot so I don’t have to worry about my
onion burning so I can talk easily all
right I got a a couple of cup of talk
but if you’ve seen my video before
making soup you know I don’t measure
anything I’ll show you why in a minute
so what I like to do friends is I like
to uh first of all remember the the the
thing about oh you got to snap the
bottom of it whenever you see somebody
tell you to snap the bottom of it send
them over here we’ll show them okay it
doesn’t matter you do not have a snap
area all you have is a dry area if you
look at this right there friends it’s
dry so what you want to do is you want
to cut that out and you want to make
sure it’s moist everything here is
edible okay so you cut just a little bit
make sure it’s wet and this you can
throw away the rest of it is all edible
so you don’t want to break it here break
it here break break it is no breaking
point I don’t know who came up with this
idea uh I don’t know maybe one day they
we drinking something and go oh well
look oh it breaks oh guess what it
breaks over here oh it breaks over there
and is no Breaking Point
okay we don’t want to waste nothing all
right so look friends what I like to do
I like to peel my asparagus okay you
don’t have to peel use if you don’t want
to but I find then this fiber right
there is much more difficult to eat if
you don’t want to overcook them and what
do you do with this nothing okay this
good for nothing it’s really that not
that difficult it Tak see a quick that
was boom boom boom boom now I got a lot
of asparagus here friends because I am
going to do uh a lot of soup when I make
a soup I want to make a big soup I don’t
want to make a small bottle of soup all
I got to do is cutor more vegetables so
you make as much as you want you make as
much as your pot you ask my recipe is
going to be for a lot so what I like to
do I like to take the tip and keep them
boom boom right there I’ll show you what
I do with them in a minute and so what I
do is I cut it in it doesn’t matter what
size pieces I cut them they’re right
there they’re all good I don’t I don’t
care right um oh oh and another thing
when you buy little o spers they a lot
more fiber per per real estate if you
will a big asparagus has less fiber per
square inches of than a small one a
small one is very hard it’s got a lot of
fiber in it so when you see little
ding-dong asparagus like that try to
stay away from it try to buy them as big
as you can get them I’m telling you it’s
better they taste better they’re more
tender they more everything they more
everything so now look guys I got a
chicken stock going on over there and
I’m going to take my tip that I cut
earlier and I’m going to blend them I’m
going to blend them in chicken stock and
then I’m going to save them for the end
if You’ seen the broccoli soup I did the
same thing with the broccoli broccoli
fuet I put the the tap right there those
we’re going to par cook a little bit and
then we’re going to put them in ice
water to seal in the color so they stay
nice and green and then when we finish
the soup we’re going to add them at the
end all right you see it’s pretty cool
all right so now let’s continue here let
me clean up my mess that I made earlier
and um I have um uh so this is believe
it or not it’s 4 and a half pound of
asparagus I went to Costco the other day
and they had them yesterday and um and
they were in a pack of 2 and a half
pound two and a half pound is not going
to be enough so this is 5 pound of a
asparagus it’s a lot so you may not want
to do that much but if you have the
space in the freezer by all mean do it
all right so asparagus bued already
right
there and what else what we’re going to
do we’re going to put celeries this is
about the three four cups of celeries if
you were to measure it doesn’t matter
really it doesn’t matter it really it
doesn’t matter you know think somebody
going to have you super good you know I
like your soup but little celery maybe a
little too much take them out of there
uh two and a half cup of carrots cut
small CU you know sometime I don’t know
if you notice car they don’t cook I
don’t know some cars are difficult to
cook this is two stock of leaks I only
use the white all my soup I use licks
every soup licks and I like to use use
the white and the uh and the light green
part of the soup I’m telling you when I
finish the soup too you’re going to love
it fantastic friends how is my thing
doing over there good okay so look I got
deal I got about uh a qu cup to a half a
cup of fresh
dill and I got 11 cloves of
garlic I really I didn’t count them okay
so you got an idea friends there it’s
cooking no we’re not sending a man in
the moon now okay okay we are cooking so
let’s have some fun and uh I love my
life I love the idea of doing this this
is so so much fun look guys what is this
cayen Cayenne watch for the Cayenne okay
because it’ll get you I like it in the
background so only put one
teaspoon this is coriander fresh not
fresh cor it’s coriander ground
coriander and I have two teaspoon it’s
still going to be in the background it’s
not going to be in the foreground any
spice that I use I want it to be in the
background not in the foreground what
does that mean that means we’re not
going to test it right away we’re going
to test it later you know you test it
and you go oh what was that you know and
I love it when people said this a spice
I don’t recognize what it
is then you tell them or maybe not you
say hi my secret so tell them share the
recipe that’s what recipes a full right
you know some people they go oh what
this is good give me the recipe oh no no
it’s Family secret Family
secret recipe to be shared so only your
family can have my family not good
enough so look guys uh chicken stuck you
Le I haven’t measured anything yet and
oh
oh an important thing I said that and in
all the soup I make I do the same deal
so if you’ve seen my soup before you
know what I’m going with it I’m going to
put potatoes in there why am I putting
potatoes in in the spaga soup remember
I’m going to grind all that up do a
smooth texture if I with all the stock
I’m going to put in it’s going to be too
liquid and there’s not starch in the um
in the asparagus then it’s going to
thicken so I’m going to put potatoes in
there and I use yukong gold potatoes
going to give me a nice creamy texture
remember texture is everything friends
the texture is a conductor of flavor so
if I give you a soup too thick like so
thick like a mashed potatoes or if I
give you a soup too thin like water it’s
it changes the texture the texture is a
conductor of flavor on the tone so it’s
very important so what do I do instead
of putting flour or corn star or tapa
powder I put a potato I put yuk Gold
potato how much stock do you put in same
with all my soup we’re going to the soup
then with puree same to all the soup
then I puree I should be clear about
that okay because I was UN clear all
right you take this let me take this out
of the way
you um so you put as much stock as you
need to cover the vegetables or the
whatever P potatoes whatever spers you
have you put just enough stock to cover
that’s all you need my friends you need
to cover you see right there boom boom
boom boom boom boom boom the sound
effect very
important then we’re going to put some
salt in there friends I’m putting the
onion salt cuz I’m in the mood this week
to use onion salt we’re going to adjust
the seasoning at the end I got the
Cayenne in here for my spice so we’re
good and what I’m going to do friends as
soon as the
asparagus tips are tender and they’re
not probably not no they’re not as soon
as they tender I’m going to take them
and I’m going to put them in the ice
look look I’m going to do this boom put
them in the ice and the reason why I’m
going to do that is because when the
soup is finished when I have it all down
nice and smooth and perfect texture I’m
going to add them back on and they will
already be cooked all right friends so
we’re going to CL we’re going to
continue cooking all this slowly we’re
going to bring it to boil then we’re
going to put it on on a very low bloop
bloop bloop bloop we’re going to let it
cook slowly slowly slowly and when the
potatoes are tender when the asparagus
are cooked we’re going to puree the
whole thing and I’m going to finish it
up I’m going to show you how we do it
all right friends so I’ll be back when
everything is finished when we’re going
to finish that in I’ll be back in a few
minutes okay friends well everything is
cooked just remember when your carrots
are done usually the want to take the
longest to cook we’re going to finish it
right so now we’re going to put some
goat cheese in there I know a lot of you
don’t like goat cheese don’t worry about
it you don’t have to put it in you could
put a mapona cheese you can put a cream
cheese a little bit of cheese to be nice
uh it make it nice and creamy but you
certainly don’t need to uh I I I love it
so I’m going to put about uh eight eight
ounces of uh of go cheese in there but
like I said you don’t like it don’t put
it in you know I mean I’ve made it with
bre cheese is delicious you got to put
some kind of a cheese in there it’ll
make it really really really really nice
friends but it’s not
necessary we’re going to put a little
bit of cream in there also but first
we’re going to get the blend the
immersion blender you know we like the
big one eh we’re going to put the
immersion blender in there and we’re
going to blend everything all right want
to go for it you know this is
a going to make a nice and
smooth nice and smooth
friends and the potatoes are going to
give us a beautiful
texture this is going to look
beautiful you
see now I like my soup to be very very
smooth so we’re going to put a little
bit of heavy whipping
cream I’m going to increase the speed
it’s going to make more
noise I can take it on a boat on a
Sunday
my goodness I’m going to put a little
bit of heavy whipping cream friends
doesn’t need a rot just a little
bit about a half a
cup or a
cup it’s really up to you there’s no
right or wrong here
friends
we’re going to
continue it’s looking
good longer we leave it smoother and
smoother it’s going to
be I’m going to put a bit of Parmesan or
V
in about a
cup but remember I have a very big
quantity
yeah
[Music]
that’s worth making a lot
noise all right we are good to go
friends we are good to go friends it
looks good it’s got
nice nice texture again it needs a
little bit more salt all of my soup at
the end need a lot more salt oh I can
taste everything wow it’s
phenomenal I got a that cayen a little
bit right there oh
delicious corander just a little bit in
the background
delicious all
right we are good friends we’re going to
take it out you can leave it a little
bit longer you can make it smoother it’s
really up to you I think it’s beautiful
like
this I think it’s going to work
beautiful like this let me take a
ladle and we’re going to make ourself a
beautiful
plate I got it all right there and then
of course friends we take those little
uh spear then we save L and we just mix
them
in and of course you can decorate the
plate with a little bit of poo chips and
we got a uh we released a video on how
to do the
poo chips it’s wonderful you can add a
few of those in there it’ll be delicious
you can also put Crouton or crostinis
going to be delicious we’re going to put
it right in
there
beautiful beautiful beautiful
beautiful you see very
simple very nice and then you know I
made a little bit of um the the s
cream and uh and and uh
cream uh mixture with a little bit of
Shira and uh and we’re going to put this
on here just very simple just to C it a
little bit just a quick little um circle
of it very very simple not nothing fancy
right and then we’re going to take some
of those Spears then we got then we
saved earlier and we will put a little
bit like this around it
doesn’t have to be
perfect just to decorate the plate a
little bit so we’re serving a soup we’re
paying attention to detail and then we
can take a little bit of the uh of the
chips the poso
chips and well this one fell so it’s
going to go in there and put them
however we feel like it or you can break
them up you can break them up like a um
uh like a bacon chips bacon crisp you
know but I me there like that itate
however you want to do it friends and
this right there is
a asparagus soup which is wonderful it
looks awesome let me get my
spoon and I’ll tell you how good it
is we have to break it and that’s
[Music]
okay it’s
delicious delicious and the crispy the
the K chips
mhm I want to show you the Puda chips
want go out a fish look at nice and and
it and it’s crispy and and
it it’s crispy it’s
delicious nice little add to the
soup friends I hope you enjoyed the
video remember if you do give us a
thumbs up don’t forget to subscribe to
the channel and don’t forget to ring the
bell thanks for watching friends it’s
delicious I hope you make it
[Music]
mm- wow this a great
soup I’m really going to like this one
mhm wonderful you think we got enough
right there Jack right we got enough for
the rainy days or the cold days I should
say gold days