Thanksgiving Vegetable Cream Bisque

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Dice two onions and place them in a large 16-quart pot to begin cooking.
   ▶ ≈0:42
2. 2
   Add 2-3 pounds of cleaned but unpeeled carrots (roughly chopped) and one whole celery stalk.
   ▶ ≈1:28
3. 3
   Add two sweet potatoes and one butternut squash (about 3-3.5 lb), peeled and diced.
   ▶ ≈2:34
4. 4
   Add several baking potatoes, 12 garlic cloves, and 2 leeks (white and light green parts only). Set aside some cauliflower florets for finishing the dish.
   ▶ ≈3:30
5. 5
   Pour in chicken stock just enough to barely cover all the vegetables—this is the key to achieving proper texture. Add 1.5 tablespoons of curry powder for subtle background flavor.
   ▶ ≈5:28
6. 6
   Cover and simmer for about 1 to 1.5 hours, until all vegetables (especially carrots) are tender and easily pierced with a fork.
   ▶ ≈8:09
7. 7
   While the soup simmers, gently cook the reserved cauliflower florets in a small amount of chicken stock for about 5 minutes until softened but still texturally pleasant.
   ▶ ≈11:43
8. 8
   Once the vegetables are tender, use an immersion blender (or carefully transfer to a food processor or blender) to purée the entire mixture until completely smooth and silky.
   ▶ ≈12:35
9. 9
   If the soup is too thick, add more chicken stock as needed. Stir in heavy cream to your preferred richness, then add 8 ounces of shredded cheddar cheese and stir gently until melted and fully incorporated.
   ▶ ≈14:55
10. 10
    Taste the soup and season with salt and black pepper as needed. Remember that the soup should have enough body to coat the palate and fully develop its flavors.
    ▶ ≈16:43
11. 11
    Ladle into bowls and garnish with the cooked cauliflower florets, freshly chopped parsley, shredded cheddar cheese, and shredded carrots. Optional: top with croutons for added crunch.
    ▶ ≈18:08