How chefs are taking the French leek and potato soup to new height.

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Join me on that cook along video and learn how to transform a simple home style leek and potato soup into something that can be served in a restaurant. GET THE RECIPE: 🧑‍🍳 COOKING COURSE FOR BEGINNERS: 😀 SUBSCRIBE TO MY CHANNEL: 🧅🥕INGREDIENTS🥕🧅 1 tablespoon olive oil 1 onion 200 grams leeks 200 grams potato 1 teaspoon cumin powder 1 teaspoon saffron salt and pepper to season 1 liter white chicken stock 3 tablespoons chopped cream 20 ml white wine finely chives and some extra drops of olive oil to decorate cookware: a large saucepan a spoon a stick blender ****************** ************************************************** ************** Quality French homeware: 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: 🎗️ join the FCA community on Patreon: 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: ************************** ************************ The Mauviel pan I use plus good copper models: ************ ******************************************* Great all around cutting board (polypropy lene): Heavy duty cutting board (wood): Essential utensil set: Kitchen scales Us Oz and metric grams: Measuring cups set: Great starter cookware set (tri-ply clad): A good nonstick pan: A Great cast iron enameled French made pot (Staub): KNIVES AND KNIFE SETS: ****************************************** *************** Great value chef knife: Forged knife set (mercer culinary): Fibrox knife set (victorinox): GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ******* *********************************************** Great books for home cook (from Leiths school foof and wine): How to cook: How to cook pastry: ****************************** ********************* For people wanting to learn technique like in culinary school: The professional chef: Le garde manger: Paul Bocuse Institute culinary book: The complete robuchon: The professional Patry chef: Baking and pastry, mastering the art: Beautiful French Pastry recipe book: CULINARY REFERENCE GUIDES: *************************** ********** Escoffie r culinary guide (in english): Larousse gastronomique: Le repertoire de la cuisine (in english): World atlas of wine: .

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  1. Stephane, I have discovered pink peppercorns, which I grind up and add not only for its sparky pepper flavor, but also for its lovely bright red color. Also, I added minced garlic to the onion/leek/potato in chicken stock. I use a blender instead of the stick blender but that works out well too. For today's soup version, I added a couple tablespoons of mascarpone instead of cream. Very smooth, creamy result. Oh, and tastes well, too.

  2. Ooooh la la! Beautiful but I broke my wrist and will have a cast for 5 to 7 weeks 🙁 I can't cut anything! Ready-made food in the US is horrible 🙁 I have a stick blender in my RV it's easy and small. Potato and corn chowder was the first recipe my grandmother taught me when I was home on leave from the Army during Christmas 1981. She was from Maine. Potato soup was life (in Maine) and so easy!

  3. Heh, I just bought some leeks a couple of days ago. My wife makes a similar soup, but we top it with bacon and pecorino romano. We use LOTS of leeks instead of onions, so it's much more of a green color (Also, leeks are one of my favorite veggies). I think I'll try my hand at this tonight, and aim for a mix of your technique and hers.

  4. I first stumbled upon this channel with the chicken veloute video some five years ago and I've been a subscriber since.

    The presentation style and equipment have improved a lot since that video – but Stephane's knowledge and passion for cooking still remains the driving force.

    Thank you for sharing that with us, I've learned a lot and especially appreciate all the chicken recipes.

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