Garlic Soup | Jacques Pépin Today’s Gourmet | KQED

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Fall weather is just around the corner. What better way to celebrate than with Jacques Pépin’s garlic soup with leek and potato? Jacques shares his secret for peeling garlic while recreating his mother’s soup recipe. Garnish with chervil or other herbs. What you’ll need: 1 garlic bulb (about 10-12 cloves), 4 potatoes, 1/2 onion, leek stalk, 2 cups of chicken stock, 2 cups of water, peanut oil, salt, milk or cream, croutons, olive oil, chervil Today’s Gourmet with Jacques Pépin: Garlic Soup with Leek and Potato Segment from Season 1, Episode 1, 1991. Subscribe to watch a new Jacques Pépin video every Wednesday: #jacquespepin​​​​ #veal #recipes #kqed About Today’s Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques’ culinary techniques, mouthwatering recipes, and sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters. The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. Subscribe to @KQED Food to watch more food videos. .

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  1. I was just looking through my recipes and came across chefs leek and potato soup. This is pretty much the same thing except the addition of garlic, yum! Perfect! I did think it was interesting him mentioning calories. I don't even think about that anymore. The food is so rich, flavorful and satisfying that a little bit will fill me up very quickly.

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