How to make the famous soup crème Agnès Sorel
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- Опубликовано: 2 июн 2024
- Make the soup that bear the name of one of the most famous French courtisane. chicken and mushroom veloute style cream soup inspired by auguste escoffier called the crème Agnès Sorel. RECIPE: bit.ly/3laNAFx MY COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
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Хобби
The mushroom cap skins are great for stock/soup, it adds loads of flavour (it will however make a brown stock if the skin is brown).
A very tasty looking soup. Mushrooms are great in soup. Cheers, Stephane!
pleasure 🙂👍
Love the history background to food
the german in me would never discard/waste the mushrooms and leak, would still be an awesome soup with all the stuff :D
That's not the german within yourself, I (as Austrian... ;-) ) wouldn't want to waste the most tasteful food, too!
Only exeption when a cook a Jus. After 5 to 8 hours the vegetarbles did there job well... ;-)
I could listen to him talk all day
Looks really delicious
That is incredible
Delicious and elegant !. I'm sure I'm gonna enjoy cooking it. Merci chef
Great dish!
Magnifique vidéo merci ! J'ai adoré le contexte historique que vous fournissez. C'est pourquoi la cuisine française est si excellente. bisous
merci🙂🌼
Thanks!
This looks fantastic! I'm going to try making it tomorrow 👍
🙂👍
LOVE YOUR VIDEOS 😍😍😘😘🥰🥰
🙂👍thanks a lot
Great video! Thank you again for sharing :) new subscriber here 🥰
thanks for subscribing
Very interesting, thank you so very much!
my pleasure
This is way beyond my talent level, but I’ll bet it’s excellent
Looks wonderful I must try. Are you back in Oz? If so, where did you manage to source baby leeks? I have never seen them here.
from the in-laws garden 😄
I am going to put aromatic French cheese on mine and dip bread in it.
hey stephane
i'm curious that why do you cool down the roux and cook with hot stock
pls answer me if you're available
🎼Ooh yes it's good to be the king
Ooh La La
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Say it girls
You can be sure about one thing
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Mais oui, it's good to be the king
It's good to be the king🎶
Showing my age with the Mel Brooks song reference there. That's a lovely looking soup, mushrooms & chicken go so well together. Thank you for making it for us.
I made a cream of parsnip soup the other day along the same principles of a velouté base. just garnished with roasted parsnip ribbons & tarragon.
How to cook if there is ox tongue? Slice and put them with the chicken? Or treat them with the mushroom?
cooked and sliced as a garnish like the chicken
I definitely want to try this, but I want to Americanize it a bit. Instead of poached chicken, I think I'll use smoked chicken. Sorry to ruin such an elegant dish, but I BBQ everything I can. I love smoke flavor.
Do you think that making the mushroom and chicken julienne a bit shorter would be helpful? It's a chore to get longer pieces on a spoon from the soup (as is evident in the last couple of minutes of the video)
I think I would like a garnish of chervil.
same here but out of season 😭
Might be good with tiny carrots, tomatoes and some cognac? Aphrodisiac? ❤
🍽
😎
How do you julienne the chicken?
The chicken julienne can be seen at the end of the video. Easy enough to cut the breast through horizontally, then into strips.
With a knife
🇲🇦👍
Have you try to make food/soup/regu with larch not sure if its the right name on it, but on danish the plant is called løvstikke, so perhaps translate it to french, because i have found recipes with larch, and it taste soooo f u c k i n g delicious, i have try the onion/larch soup just waow
You mean lavas ( maggikraut) or the pine tree
@@andrevanroy3099 im not sure but i used the translater, from danish to english and it said løvstikke=larch
@@andrevanroy3099 actully just looked it up maggiurt or (Levisticum officinale
@@nyhuus85 We call it wild celery or lavas in Flemish
Whadye know? I'm eating a veloute right now, (yes i made my own stock) with chicken and rice. How posh am I? I thought it was gravy.
Did French cooks of old ever used cooking oils ? Seems like it’s all done with butter, not that I’m complaining. Just curious
Could be regional? Some regions of Italy do not use olive oil but butter..... So it could be like that?
Historically the French never really used cooking oils with the exception of olive oil. Regionally and geographically it’s more difficult to have access to other cooking fats, so the French cuisine relies heavily on butter
They had flavored and aromatic butters so i could think is not so necessary to go for the oils...
oil were more in the form of beef fat dripping
@@IFEARTHESPEAR and walnut oil and beech oil!
Shouldn’t there be a julienne of smoked beef tongue in there also? That’s what I’ve learned in culinary school, in my younger days.
He mentioned that in the video that ox tongue is tradition but he couldn’t get ahold of it for this time
@@JNnn117 my mistake then
I’ve never seen a so complicated “chicken soup”. Hope the result is worth the process.
Did I miss something or is the chicken still in the refrigerator?!
No use without ox tongue. The taste is not only different, it’s elevated in a different dimension. My aunt (born 1937) swears on it and she is right.
V Clever mistress indeed.. Keeping the mystery
Too watery? 🤔
It’s soup, not a sandwich.
13:49 "A crème is not as thick as a velouté soup you find sometimes..."
I do like a thick soup
Agreed. Looks a bit runny. Elegant, kings soup… a bit sheshe! Instead of passing it through the sieve, I’d blend it, no waste and it will make it thicker. Would make it a full meal instead of a “soup”. But it is tres raffiné!
absurdity.