I'm calling it. This is the best cooking channel on youtube. I've seen so many food channels I've enjoyed in the past fall to format changes, bizarre collaborations, or (god help us all) Raid Shadow Legends sponsorships. And while I do understand the need to pay the bills, in many cases these developments ultimately detract from the content. This channel has ever been about the love of good cooking, the accessibility of the artform, and a genuine enthusiasm for learning new things. Please, Maestro, never compromise your format. Longer videos and more story detours from your youth are, as always, greatly appreciated, however...
I LOVE this guy…..don’t ever stop! You have NO idea just HOW much “therapy” Chef gives me! Better than a psych! I love soup too……I’m in South America, and my Ecuadorean friend asked me to teach her how to make Texas chili ☺️. I did…she brought her teenage kids, we ate it all! Food really is the universal language❤️
Oh my goodness I am so pleased as I expect you are that I even discovered him 2 months ago. It has been such a delight. With his inspiration I finally know how to make puttanesca sauce myself the right way and it is excellent. And of course I'm thinking I'm really going to buy a chinois LOL
Jean Pierre you are a staple in our home. I am a vegetarian and my husband is a meat eater. Your recipes are in our home everyday! Thankyou for having something for both of us!
I can tell, all in my family do not like cauliflower. If I told them I make this soup all went "aargh" don't do....so I let some days passed and said I make a soup. No mention any cauliflower. Just veggie.....then I made this soup....I tell you all loved it and could not stop eating....! They are now cauliflower lover people ;-) BTW I love it too, great soup! lovely texture and nice flavor experience...
Well this turned out absolutely amazing. My two year old ate nearly a liter of it by herself. This is the most vegetables I got her to eat in a single meal ever. This one is going into my "repeat on frequent basis". Thanks so much!
“Lookadis!” Love it every time. Chef, how does showing us a lobster and shrimp bisque??? Local pub makes that every once in awhile and it may be my favorite bisque ever. Love to see a version of yours in the future.
It's 9.26.24 @ 11:20 PM. I believe I could eat half of that pot of soup! Your portion control needs work! LOL! FANTASTIC! Thank you, Sir!! God Bless You!
My "go to" guy for recipes. I learn something every time I watch him. His recipes are truly delicious and for a bonus - he makes me smile! Hello, Frens!!!
Just made this soup and it was AMAZING! I didn't have any heavy cream but I used sour cream instead. Thank you for what you do !! You are what is AMAZING !! Thank you.....
My absolute favorite cheese comes from Tillamook in my Beloved HomeState of Oregon, their medium cheddar is probably the best tasting and melting cheese I have ever had. The Tillamook County creamery is right there on the Oregon coast, and it was awesome to have field trips there as a kid in the 70's to watch them make it, and then spend a day at the beach afterwards.
Hey Dean! This is great to know! I am planning my next year's visit to Oregon (from upstate New York) as we speak, and have now added Tillamook to my list of travel objectives. BTW, nothing compares to Vermont Cheddar Cheeses, IMO! Happy New Year!
@@michaelsalmon6436 I am so very glad that I made a great suggestion for your trip, I will be honest that you may find Tillamook to be as good as Vermont cheddar, a pretty close equal.
I just bought my first immersion blender because of this AMAZING guy. And I ordered a copy of larousse gastronomique to give to a young male friend of mine who went to culinary school but ended up being a masseuse (I am a regular client). I love talking cooking with him and Chef has inspired me to do that more often
Thank you for another fabulous recipe! Our household loves soup--any time of the year! 😊 I want to wish you a Happy New Year and I'm looking forward to another year of enjoyment with you as you share your expertise with us. Stay as happy and cheerful as you are--it makes my day. 🤗 GOD bless!
Chef Jean Pierre , you are not only a great charismatic person but also very humble to help us normal people to try out what you you have perfected through years of experience ... Love from Malta ...
I normally don’t eat blue cheese because it’s too strong for me but in this case I’m excited because I imagine it adds wonderful flavor. As for English cheddar cheese, never tried it but now it’s on the shopping list. I always learn something new from our favorite chef 😍
There are also great cheeses available at many common grocery stores, which are from Ireland (Kerrygold) and Australia (Old Croc) . My grocery store also happens to have a whole cheese section, from which I've tried English cheddar, and some moldy cheeses (not sure they're for me), and strangest of all, Ski Queen from Norway, which is a whey cheese that has a caramel-like texture, color, and flavor.
Every time chef says 'Hello Friends' it looks like he's giving us a big hug. Top cheeses to put in a cauliflower bisque are cheddar, stilton and camembert, or if you are a fan, some Boursin with herbs.
This looks amazing. As far as RUclips creators saying there recipe wasn't good, Townsend, Max Miller, and Gunga have all tried recipes that did not turn out well, always glad to see that, knowing what NOT to make can be as useful as knowing what to make.
I always put crushed red pepper into my cauliflower soups, before I blend it. It’s one of the spices that blooms overnight and makes the leftover soup such a treat, the next day.
Any recipes you make is always delicious no matter what you make I have tryed some of your recipes and it's very delicious you are a very talented chef a thumbs up from me 👍
Thank you, Chef Jean-Pierre, for this marvelous Bisque! I also love a hearty and creamy soup .... and I'm sure, if available, "Fire-Roasted Corn" would be a tremendous friend to the lovely Vegetables already present 😃 Again: bravo!
If you're lactose intolerant, you can go for a well-aged Gouda instead of cheddar. Anything over mature will have no more lactose. I'm Dutch, so I know that about Gouda, but there's probably other cheeses as well that don't have lactose anymore. As far as the cream you can substitute with oat or nut cream.
I asked you about 6 weeks ago to make something with cauliflower. Thanks a bunch. This looks astoundingly magnificent - well, at least to me it is. My favorite JP video. 😇😇
Perfect comfort food on this snowy Pennsylvania day! To add a touch of color to the garnish florets, I'd use Romanesco, which should be available soon.
I am from Leicestershire England, I went into Melton (the home of pork pie and Stilton) and at the market they were selling local french cheeses, not certain how that works. "I know everyone has cheddar cheese, but I like English cheddar cheese" 👍 "I also have this blue cheese, you don't like blue cheese don't put it in, but I have this lovely block of Stilton" ❤❤❤❤❤
There are many trick to mix oil with water and dry food production use it! They called “emulsifier“ and for few dollars one can buy it in ebay! I have learned a lot from you and thank you for it!
Oh, Our Incomparable Chef Jean Pierre! Thank you SO MUCH for this great vegetarian soup! You have 't forgotten about the fish/roasted vegetable stock, have you? We are awaiting it with patience! You come with such GREAT DELICIOUS SURPRISES!
Excellent soup! I had both - cauliflower and broccoli in my freezer and did not know what to do with them. Usually, I fry them or make casserole. So, today, I gathered my ingredients (added some other vegies - parsnip), measured "carefully" and voila! Soup was done in about an hour or so! Yes, it needed some texture - I made croutons. It was surprisingly sweeter than I expected (easy fix - added more salt). Next time, I will add a blue cheese and the actual cheddar. I didn't feel like going to the grocery store, so I mixed two cheeses I had in refrigerator - muenster and parmesan (this was my version of "cheddar" today). Soup is delicious and simple! Plenty of leftover for rainy days and cooler evenings. Thank you for sharing.
This is a fantastic "recipe". I made a variation of this tonight. Of course I measured everything very carefully. :) 1 head of cauliflower, 1 head broccoli florets, 1/2 pound extra thick bacon, 1 large onion, 1/2 daikon radish, 2 medium russet potatoes, garlic, vegetable stock, heavy cream, milk, bleu cheese, cheddar cheese, Worcestershire sauce, tabasco, thyme, salt, pepper. Cut the bacon into 1/2" - 3/4" pieces and render til not quite crisp. Evacuate and sautee the onion and garlic. Add the chopped cauliflower, daikon, potatoes, and enough vegetable stock to just barely cover. Simmer for about an hour. Add the heavy cream, blue cheese crumbles, cheddar cheese, thyme. Blend until smooth with a stick blender. Add salt, pepper, Worcestershire, and tabasco to taste. Use milk to thin it to just a tad less thick than you want (it will continue to thicken thanks to the potato starch during the second simmer.) Add the bacon back to the chowder. Cover and simmer while the broccoli florets are steaming. Serve by either putting the broccoli in a bowl and covering with chowder, or dishing up a bowl of chowder and adding the florets. I could riff on this in many ways, but I want to try asparagus instead of broccoli next time. :) Oh, I made this in a 5qt cast iron Dutch oven. It made enough for the three of us tonight and at least two more servings for lunch tomorrow.
I close my eyes and pretend the cauliflower pieces are morsels of fresh scallops and the bisque is laced sweet pieces of crab and a hint of sherry. You are great chef. Compliments from chef of Jello !
10:10 putting a bit blue cheese in . . . that's the moment when everybody asks himself "what did he put in ? ? ? " "don't know but it's phantastic" Then you know YOU DID IT RIGHT :-) There is so much secret and mystery in cooking. You need to do it your own way, find new ways and add stuff nobody dares to. But at the end it's perfect, like a recipe chiselled in stone and YOU R THE ONE !
Wow how fantastic my friend. I wish if you could 🙏🏻 have an episode about truffles. They are like a mystery delicacy and I want to know when what its all this glorifying is about and how we add it or cook it. Thank you 😊
Thanks for another great soup recipe. I made your tomato soup yesterday and it was AMAZING, as you promised. I may try this with the cauliflower, since I normally use broccoli. I'm looking forward to this soup series, as living in a cold weather state, this comes right in time for winter.
Made this along with my daughter (on skype). We used one head of cauliflower and reduced the amount by 1/3. It came out fantastic! Smooth and delicious. Yielded about 2 quarts, enough for six people. Thank you, Chef, for another amazing dish. 💕😁
sorry about not telling you about my territory , Southern Canada . Ontario Canada . You rock Jeah-Pierre . please keep up our enerrgy and vidieos . Love you from Centrral Canada !
I made a fresh batch of your chicken stock yesterday and soup for tonight. I made it with broccoli and it was a huge success. Thank you very much. We have not been disappointed with any of the videos. Anything you have made has been amazing. My family has really enjoyed your recipes. I really appreciate you and the videos you put out. Keep up the great work. Anticipating the next video.
So my daughter and I made this today. Time consuming to get everything cut up. Turned out delicious! So much soup!!! She took some, the other daughter took some, I'll take some to work for soup day coming up and I will still have some for the freezer.
I can live on soup. I love soups of all kind. As a matter of fact irrespective of having watched this video, I were planning to make a chicken soup for tonight. I have all the ingredients, mirepoix, chicken, cream, herbs ... pressure cooker ... 😊
Thank you chef you’re awesome I love soup I really enjoy all your videos I brought cauliflower today and it cost me $10.00 for a small one I was shocked but I love cauliflower so I will definitely be making this recipe Have a great day
Looks wonderful - when making mine - I add a bottle of beer as part of the stock (specifically Shiner Bock) and roast the cauliflower. It's like Nutmeg, something's there, but you can't quite figure it out - it works...
Agree with you, IamChevalier! I have also tried making this using beer. Beer will alter the color of this recipe, however! And not just any beer, either. Me thinks that, as with wine, the beer that you use should be beer that you enjoy drinking on its own, however, in this case, I make an exception. Light beers only serve to add carbonation to this recipe. I prefer adding a dark beer and, since I am addicted to Harp anyway, I add this beer, in 2 ounce amounts, tasting as I go, until I get the "buttery" aftertaste that I want. The Harp will ruin the wallpaper paste white color of the soup, but the taste is outstanding, and I use so many garnishes anyway, nobody remembers what the soup looked like ! LOL! My selection of garnish includes: chopped scallion (green parts), crumbled bacon, (real bacon- not artificial), diced red bell pepper, and finely chopped flat-leaf parsley.
I very much appreciate your humor when being taught about cooking. I always try to use humor when I have to teach my skills, because I think it adds an element of fun, and comprehension is better retained. But unbeknownst to the recipient, they are learning so much more thoroughly because to them, it is not a class, it is just having fun and doing what you like. You sir, are at "expert level" of providing fun with cooking knowledge. I keep coming back for more and attempt most all your recipes. I will continue to do so, and thank you for the fun! and wonderful foods I can present! Happy New Year!
Absolutely wonderful soup very hardy. As one would expect Chief has everything prepared ready to make his magic. Great Presentation as always wonderful show Chief
Ah man that looks good!! Perfect time of year for a hearty soup, getting cold in the south east. Thanks chef! Oh almost forgot, i ordered your garlic olive oil, which is very very nice, and a bottle of your 18 year old balsamic...... oh my GOSH!! It is divine!!!
Whenever Chef Jean-Pierre appears, smiles ensue, and suddenly, we are ALL great chefs!
🙏🙏🙏😀👍
I'm calling it. This is the best cooking channel on youtube. I've seen so many food channels I've enjoyed in the past fall to format changes, bizarre collaborations, or (god help us all) Raid Shadow Legends sponsorships. And while I do understand the need to pay the bills, in many cases these developments ultimately detract from the content. This channel has ever been about the love of good cooking, the accessibility of the artform, and a genuine enthusiasm for learning new things. Please, Maestro, never compromise your format.
Longer videos and more story detours from your youth are, as always, greatly appreciated, however...
Thank you very much! 🙏🙏🙏👍
I LOVE this guy…..don’t ever stop! You have NO idea just HOW much “therapy” Chef gives me! Better than a psych! I love soup too……I’m in South America, and my Ecuadorean friend asked me to teach her how to make Texas chili ☺️. I did…she brought her teenage kids, we ate it all! Food really is the universal language❤️
Oh my goodness I am so pleased as I expect you are that I even discovered him 2 months ago. It has been such a delight. With his inspiration I finally know how to make puttanesca sauce myself the right way and it is excellent. And of course I'm thinking I'm really going to buy a chinois LOL
Right, I love the "it's delicious"😋.
Jean Pierre you are a staple in our home. I am a vegetarian and my husband is a meat eater. Your recipes are in our home everyday! Thankyou for having something for both of us!
That's great to hear! 🙏❤️
I can tell, all in my family do not like cauliflower. If I told them I make this soup all went "aargh" don't do....so I let some days passed and said I make a soup. No mention any cauliflower. Just veggie.....then I made this soup....I tell you all loved it and could not stop eating....! They are now cauliflower lover people ;-) BTW I love it too, great soup! lovely texture and nice flavor experience...
Well this turned out absolutely amazing. My two year old ate nearly a liter of it by herself. This is the most vegetables I got her to eat in a single meal ever. This one is going into my "repeat on frequent basis". Thanks so much!
🙏🙏🙏😊
😂
I can't believe, after A YEAR! This comment doesn't have any replies! This is LIFE CHANGING for getting kids to eat veggies!!!
That’s fantastic, most children dislike vegetables, im glad your little one loved it
Thank you so much for this reply. Now I got to make this for my grandchildren!
When you see the Chef, you know it's gonna be a WIN!
I find myself talking to my wife using your charming accent! Wife says, “you’re listening to Chef again?” LOVE this channel!
“Lookadis!” Love it every time. Chef, how does showing us a lobster and shrimp bisque??? Local pub makes that every once in awhile and it may be my favorite bisque ever. Love to see a version of yours in the future.
If the pub is out of soup, you "don't rory" about it and make your own!
Oh I plan on it. Just love chef jean Pierre’s recipes so hopefully I’ll see one of his before.
I agree...I think it is my favorite bisque
I have a local restaurant that makes lobster bisque, its a little too salty but still good.
I'm shoore he'll doo it. Just remember to like and SUScribe, and click on that bellé.
Every time I think I make a better soup than anyone else, here comes the Stilton and I am put in my place.
In the unlikely event that you tire of cooking, you could do standup comedy. It is always fun to watch you cook.
It's 9.26.24 @ 11:20 PM. I believe I could eat half of that pot of soup! Your portion control needs work! LOL! FANTASTIC! Thank you, Sir!! God Bless You!
12:47 What's this soup?
Oh yeah true, it's . . .
We love you chef!!
A texturally explicit soup that you can now enjoy in the privacy of your own home!
I watch your videos even when it's a food I don't like just so you can make me smile.😊
I made this bisque tonight - top notch! This recipe makes a lot of soup, it should hold me for 17 years! 😁 Thank you chef!
🤣😂
"I shoulda bring in the big boat" thank you for that Jaws reference!
Never disappointing in both knowledge and humor.
I swear every bisque this chefs made is the best.
You are an artist and a gentleman.
Perfect timing, Chef. A cold front moved through. Everyone will making your soup! Bon Appétite!
My "go to" guy for recipes. I learn something every time I watch him. His recipes are truly delicious and for a bonus - he makes me smile! Hello, Frens!!!
A good soup is everything. This one certainly looks like a contender!
This is certainly not diet food, but to make occasionally would be okay.
Just made this soup and it was AMAZING! I didn't have any heavy cream but I used sour cream instead.
Thank you for what you do !! You are what is AMAZING !! Thank you.....
My absolute favorite cheese comes from Tillamook in my Beloved HomeState of Oregon, their medium cheddar is probably the best tasting and melting cheese I have ever had. The Tillamook County creamery is right there on the Oregon coast, and it was awesome to have field trips there as a kid in the 70's to watch them make it, and then spend a day at the beach afterwards.
Hey Dean! This is great to know! I am planning my next year's visit to Oregon (from upstate New York) as we speak, and have now added Tillamook to my list of travel objectives. BTW, nothing compares to Vermont Cheddar Cheeses, IMO! Happy New Year!
@@michaelsalmon6436 I am so very glad that I made a great suggestion for your trip, I will be honest that you may find Tillamook to be as good as Vermont cheddar, a pretty close equal.
Adding the Blue Cheese was brilliant!
Dont rory!!!! Absolutely legend!!! I love this man, one of the greatest chefs out there. 🧡
Jean-Pierre, your the best!!!
Making that this week! It's cold in New England! Love bisque!
I just bought my first immersion blender because of this AMAZING guy. And I ordered a copy of larousse gastronomique to give to a young male friend of mine who went to culinary school but ended up being a masseuse (I am a regular client). I love talking cooking with him and Chef has inspired me to do that more often
A male friend is a masseuse?? Maybe you mean a masseur?
I love Chef Jean-
Pierre!!! He cooks just like me❤Learn to somewhat follow the recipe, but taste, taste, taste and adjust!!! Love u chef❤
Thank you for another fabulous recipe! Our household loves soup--any time of the year! 😊 I want to wish you a Happy New Year and I'm looking forward to another year of enjoyment with you as you share your expertise with us. Stay as happy and cheerful as you are--it makes my day. 🤗 GOD bless!
I’m from England and I’m incredibly proud of our cheese….also a big fan of onyo 😉
I'm eating Keto but still enjoy watching Chef's videos. I still love cooking!
Made it tonight , mental note single guy and following the recipie ive got soup for a month , and dont start preparing at 630 pm
Chef Jean Pierre , you are not only a great charismatic person but also very humble to help us normal people to try out what you you have perfected through years of experience ... Love from Malta ...
I normally don’t eat blue cheese because it’s too strong for me but in this case I’m excited because I imagine it adds wonderful flavor. As for English cheddar cheese, never tried it but now it’s on the shopping list. I always learn something new from our favorite chef 😍
Cathedral City is the best one if you can get it where you are :)
There are also great cheeses available at many common grocery stores, which are from Ireland (Kerrygold) and Australia (Old Croc) . My grocery store also happens to have a whole cheese section, from which I've tried English cheddar, and some moldy cheeses (not sure they're for me), and strangest of all, Ski Queen from Norway, which is a whey cheese that has a caramel-like texture, color, and flavor.
There are some very creamy mild blue cheeses out there. So very habit forming.
Another fine idea for a chilly day
Every time chef says 'Hello Friends' it looks like he's giving us a big hug. Top cheeses to put in a cauliflower bisque are cheddar, stilton and camembert, or if you are a fan, some Boursin with herbs.
This looks amazing. As far as RUclips creators saying there recipe wasn't good, Townsend, Max Miller, and Gunga have all tried recipes that did not turn out well, always glad to see that, knowing what NOT to make can be as useful as knowing what to make.
I always put crushed red pepper into my cauliflower soups, before I blend it. It’s one of the spices that blooms overnight and makes the leftover soup such a treat, the next day.
Keep In Coming
Chef
You the Best ❤️
Any recipes you make is always delicious no matter what you make I have tryed some of your recipes and it's very delicious you are a very talented chef a thumbs up from me 👍
I missed you, Chef Jean-Pierre! Welcome back. I'm making this tonight!!!!
Thank you, Chef Jean-Pierre, for this marvelous Bisque! I also love a hearty and creamy soup .... and I'm sure, if available, "Fire-Roasted Corn" would be a tremendous friend to the lovely Vegetables already present 😃 Again: bravo!
Ooo! Another favorite soup! I have made this for years, now I know how to do it RIGHT!
You make a me laugh so hard.
Love your channel!
LOLLOL " What did I put in there ?" Chef said ! This is wonderful, I am making this tomorrow for lunch and that is a promise ! Thank you chef !♥
Oh Chef I cant eat that much dairy! But Happy News Years. I stuffed a pork roast w fig and goat cheese for Christmas. Xoxo
If you're lactose intolerant, you can go for a well-aged Gouda instead of cheddar. Anything over mature will have no more lactose. I'm Dutch, so I know that about Gouda, but there's probably other cheeses as well that don't have lactose anymore. As far as the cream you can substitute with oat or nut cream.
Isn't goat cheese dairy ?
@@richardwind2859 Yes but goat cheese doesn't have any lactose.
@@Flippokid then use goat cheese in this recipe
I live about 20mins away from Cheddar in the uk, the home of Cheddar cheese 🧀!!
Cant beat it!!
He has such an amazing accent...top 10 for sure!! Gets me every time and what a great chef...love it!
J'adore apprendre vos petits trucs. Je rigole du début à la fin. Vous êtes magnifique. Merci
🙏🙏🙏👍
I asked you about 6 weeks ago to make something with cauliflower. Thanks a bunch. This looks astoundingly magnificent - well, at least to me it is. My favorite JP video. 😇😇
Perfect comfort food on this snowy Pennsylvania day! To
add a touch of color to the garnish florets, I'd use Romanesco, which should be available soon.
I am from Leicestershire England, I went into Melton (the home of pork pie and Stilton) and at the market they were selling local french cheeses, not certain how that works.
"I know everyone has cheddar cheese, but I like English cheddar cheese" 👍
"I also have this blue cheese, you don't like blue cheese don't put it in, but I have this lovely block of Stilton" ❤❤❤❤❤
Did you hear about the man who painted his wife with cheese?
He double Gloucester!
Explosion at french cheese factory, the brie was everywhere
I am sorry, chef your food is amazing, please invite me for dinner 😅
Viewed it, made it, the family loved it!
There are many trick to mix oil with water and dry food production use it!
They called “emulsifier“ and for few dollars one can buy it in ebay! I have learned a lot from you and thank you for it!
Oh, Our Incomparable Chef Jean Pierre! Thank you SO MUCH for this great vegetarian soup! You have 't forgotten about the fish/roasted vegetable stock, have you? We are awaiting it with patience! You come with such GREAT DELICIOUS SURPRISES!
Excellent soup! I had both - cauliflower and broccoli in my freezer and did not know what to do with them. Usually, I fry them or make casserole. So, today, I gathered my ingredients (added some other vegies - parsnip), measured "carefully" and voila! Soup was done in about an hour or so! Yes, it needed some texture - I made croutons. It was surprisingly sweeter than I expected (easy fix - added more salt). Next time, I will add a blue cheese and the actual cheddar. I didn't feel like going to the grocery store, so I mixed two cheeses I had in refrigerator - muenster and parmesan (this was my version of "cheddar" today). Soup is delicious and simple! Plenty of leftover for rainy days and cooler evenings. Thank you for sharing.
This is a fantastic "recipe". I made a variation of this tonight. Of course I measured everything very carefully. :)
1 head of cauliflower, 1 head broccoli florets, 1/2 pound extra thick bacon, 1 large onion, 1/2 daikon radish, 2 medium russet potatoes, garlic, vegetable stock, heavy cream, milk, bleu cheese, cheddar cheese, Worcestershire sauce, tabasco, thyme, salt, pepper. Cut the bacon into 1/2" - 3/4" pieces and render til not quite crisp. Evacuate and sautee the onion and garlic. Add the chopped cauliflower, daikon, potatoes, and enough vegetable stock to just barely cover. Simmer for about an hour. Add the heavy cream, blue cheese crumbles, cheddar cheese, thyme. Blend until smooth with a stick blender. Add salt, pepper, Worcestershire, and tabasco to taste. Use milk to thin it to just a tad less thick than you want (it will continue to thicken thanks to the potato starch during the second simmer.) Add the bacon back to the chowder. Cover and simmer while the broccoli florets are steaming. Serve by either putting the broccoli in a bowl and covering with chowder, or dishing up a bowl of chowder and adding the florets. I could riff on this in many ways, but I want to try asparagus instead of broccoli next time. :)
Oh, I made this in a 5qt cast iron Dutch oven. It made enough for the three of us tonight and at least two more servings for lunch tomorrow.
I close my eyes and pretend the cauliflower pieces are morsels of fresh scallops and the bisque is laced sweet pieces of crab and a hint of sherry. You are great chef. Compliments from chef of Jello !
Quality entertainment Chef Jean-Pierre. Hello there fwens!
10:10 putting a bit blue cheese in . . . that's the moment when everybody asks himself "what did he put in ? ? ? "
"don't know but it's phantastic"
Then you know YOU DID IT RIGHT :-)
There is so much secret and mystery in cooking. You need to do it your own way, find new ways and add stuff nobody dares to.
But at the end it's perfect, like a recipe chiselled in stone and YOU R THE ONE !
Two of my favourite things in a soup. What's not to like! Will definitely give this one a go. Thanks chef!
Happy New Year Chef Jean-Pierre! I love and appreciate you. You are a national treasure.
🙏🙏🙏👍😀💗
I wish you all the best for the new year 2022 Chef JP. Thank you for all the great videos and the many videos in the feature. ❤️
The best cheddar cheese I ever had I bought in Superior, Wisconsin. It was so good it could have been illegal. I'm serious!
Ok you have me convinced, and I am not always crazy about cauliflower. 🤓. Ima try it this week!
God Bless America and God Bless you my Friend.
Happy new Year from 🇩🇪 Chef Jean Pierre 🍀🎉wish you a creativ and healthy 2022🤗
Gawd I love watching this Chef cook .. Amazing stuff ... Thanks for being there for All of us.
Wow how fantastic my friend. I wish if you could 🙏🏻 have an episode about truffles. They are like a mystery delicacy and I want to know when what its all this glorifying is about and how we add it or cook it. Thank you 😊
Oui Chef ! ! ! Soup ! ! !
LOL the big one looks like a boat motor, I love it!
Thanks for another great soup recipe. I made your tomato soup yesterday and it was AMAZING, as you promised. I may try this with the cauliflower, since I normally use broccoli.
I'm looking forward to this soup series, as living in a cold weather state, this comes right in time for winter.
Definitely making this one with broccoli. Thanks Chef!!
Looks delicious. Yet, I miss seeing you taste your creations, adds to the viewing experience. Thanks Chef!
Made this along with my daughter (on skype). We used one head of cauliflower and reduced the amount by 1/3. It came out fantastic! Smooth and delicious. Yielded about 2 quarts, enough for six people. Thank you, Chef, for another amazing dish. 💕😁
sorry about not telling you about my territory , Southern Canada . Ontario Canada . You rock Jeah-Pierre . please keep up our enerrgy and vidieos . Love you from Centrral Canada !
I'm very happy to have a friend like you Jean-Pierre.
I made a fresh batch of your chicken stock yesterday and soup for tonight. I made it with broccoli and it was a huge success. Thank you very much. We have not been disappointed with any of the videos. Anything you have made has been amazing. My family has really enjoyed your recipes. I really appreciate you and the videos you put out. Keep up the great work. Anticipating the next video.
Beautiful!! That soup will warm you up in no time!!!
So my daughter and I made this today. Time consuming to get everything cut up. Turned out delicious! So much soup!!! She took some, the other daughter took some, I'll take some to work for soup day coming up and I will still have some for the freezer.
Seventeen years' worth!
I can live on soup. I love soups of all kind. As a matter of fact irrespective of having watched this video, I were planning to make a chicken soup for tonight. I have all the ingredients, mirepoix, chicken, cream, herbs ... pressure cooker ... 😊
Thank you chef you’re awesome I love soup
I really enjoy all your videos
I brought cauliflower today and it cost me $10.00 for a small one I was shocked but I love cauliflower so I will definitely be making this recipe
Have a great day
No outboard motor today? I love soup too, thank you for this recipe!
I Am hooked on this recipe. Thank you for the yumminess. Will make it Thursday for my sister's visit.
This will be great! Happy new year my friend!!
Looks wonderful - when making mine - I add a bottle of beer as part of the stock (specifically Shiner Bock) and roast the cauliflower. It's like Nutmeg, something's there, but you can't quite figure it out - it works...
Agree with you, IamChevalier! I have also tried making this using beer. Beer will alter the color of this recipe, however! And not just any beer, either. Me thinks that, as with wine, the beer that you use should be beer that you enjoy drinking on its own, however, in this case, I make an exception. Light beers only serve to add carbonation to this recipe. I prefer adding a dark beer and, since I am addicted to Harp anyway, I add this beer, in 2 ounce amounts, tasting as I go, until I get the "buttery" aftertaste that I want.
The Harp will ruin the wallpaper paste white color of the soup, but the taste is outstanding, and I use so many garnishes anyway, nobody remembers what the soup looked like ! LOL! My selection of garnish includes: chopped scallion (green parts), crumbled bacon, (real bacon- not artificial), diced red bell pepper, and finely chopped flat-leaf parsley.
I very much appreciate your humor when being taught about cooking. I always try to use humor when I have to teach my skills, because I think it adds an element of fun, and comprehension is better retained. But unbeknownst to the recipient, they are learning so much more thoroughly because to them, it is not a class, it is just having fun and doing what you like. You sir, are at "expert level" of providing fun with cooking knowledge. I keep coming back for more and attempt most all your recipes. I will continue to do so, and thank you for the fun! and wonderful foods I can present! Happy New Year!
Thank you 🙏
Absolutely wonderful soup very hardy.
As one would expect Chief has everything prepared ready to make his magic.
Great Presentation as always wonderful show Chief
Hey Dave, he is not a Chief! He be a Chef!
Are you still doing the Cooking School, Chef? Honestly I get the best seat here on RUclips. Thanks for everything :)
It's nice to see that English Cheddar is so valued, given I'm English myself. Wonderful recipe, Chef! Looking forward to trying it :)
this guy is amazing . Love his energy .
Made my shopping list. Going to make this today. Nothing like soup for a cold winter day
I've got about a dozen caulis growing very well in the garden - this is a great recipe I shall return to. Merci chef.
An automatic like for the Chef
Ah man that looks good!! Perfect time of year for a hearty soup, getting cold in the south east. Thanks chef! Oh almost forgot, i ordered your garlic olive oil, which is very very nice, and a bottle of your 18 year old balsamic...... oh my GOSH!! It is divine!!!
Best cheddar i've ever had came from the UK. "Royal Cheddar" it's INCREDIBLE.
I already know I'm gonna like it