Asparagus Prosciutto Bisque Is Delicious! | Chef Jean-Pierre
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Hello There Friends! Dive into a bowl of creamy elegance with this Asparagus Prosciutto Bisque. A delightful blend of fresh …
Soooo good jp β€
I made this soup tonight. It was fantastic, truly packed with flavors. I highly recommend it.
I used crumbled feta cheese that I already had and a bit less cream. I thought there would be some of the prosciutto chips left over. I was mistaken.
i hear that you can freeze it for 17 years.
ooh! can we have bacon crisps and cheese dip β€
Big onyo begets big [stuff] generally speaking!
Sorry, Chef, will try to work that one out when I get the next minute.
You've got the Tim The Toolman Blender! πππ Is that a Evinrude?! ππ€£
Youβre like good wine Chef JP. You get better with age πβ€οΈπ¨π¦
I'm in love with him !!!ππβ€
Too many cooks consider "mise en place" as a chore when it actually allows them to be organized and work more peacefully afterwards. For your information, but you should know, in France the big mixer like that is called a giraffe! I'm amazed at the mixing time.
You are my favorite!!! Thank you for helping this home cook up her game!! Can you do more Louisiana cuisine and seafood dishes? I would love your take on the recipes β€β€β€
More BUTTER!
"Put about a half of a cup of cream"…Keeps pouring.."Or a cup".. You crack me up Chef.
That immersion blender looks like a sump pump, gotta have big onions to swing one of those around!
Chef: fried sage leaves are fab in the soup and, bacon chips are economical and available everywhere. Toasted pecans go with this soup as well. French goat cheese (Costco) is ideal. Less βgoatyβ than most. I would leave out the cheeses and add butter at the end. Last but not least: before you add the tip you might have strained the soup to make sure itβs smooth. Then add the tips per bowl to make sure everyone gets the same number. Love you too. Chef Ron.β€β€
That is one impressive immersion blender! I've started garnishing my creamy soups with capers fried in olive oil in the microwave. But prosciutto is definitely the bomb! πΊπ
Sound effects add so much flavour…. π
Love this!
It would be nice to talk. I think you are so funny!!!! π€£π€£π€£
Hola Jean-Pierre. Great tutorial! Your videos are truly amazing to me! I've improved my cooking a lot. Respect for people like you that share cooking knowledge with humor and rigor! Cheers from Buenos Aires (ARG)
Goddamn it! Chef Jean Pierre is da man! That soup turn out great
Croutons! Please teach us how to make perfect croutons in different flavors for your cream &/or split pea/lentil soups.
I like this and make it when asparagus is available. I don't use the blender but keep the veg. whole so you taste what's in it. I'm sorry for my bad English. I'm much better at Norwegian.
I was sick and i wanted Maccorioni when i first found your channel me and my brother stayed up all night watching your videos! Thank you so much for these videos chef! Sending love from two big fans!!!
You are on one of Rosie O'Donell's channel videos!! You were so young!!
Thanks Chef for another great video!
I love your soups! I think I made every single one of them!
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