Velvet Celery Soup - Bruno Albouze
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- Опубликовано: 13 янв 2016
- A delicious soup 😋
To get the full recipe go to brunoalbouze.com
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You're so neat, so gentle when you cook. You make things appear way easier than they actually are.
"Today, I'm going to wear my sexy apron"
I hope you like it...
😂😂😂😂😂😂😂😂😂♥️😂😂😂😂😂😂😂😂
He is sexy
😂
😍😻😁😸
Not only creative cooking you have a sense of humor and gourmet
You are so amazing Bruno !!! I love your recipes and talent!!! Thank you for teaching us!!!
Velvety and silky are good adjectives for this soup.
Bruno: Today, I’m going to wear my sexy apron.
Wife: What are you watching?
Me: Nothing. Just a video about tax law.
This man is amazing.
I'm not actually a big fan of celery, but I'm telling you this made my mouth water.
Wow Bruno....EVERYTHING you make is AWESOME!
I'm not even a fan of celery and I feel compelled to make this recipe!
I just love the out takes that you occasionally include in your videos. I hope you will think about including at least 1 of them in your future videos. They really show a bit more of your great personality to your many fans.
Thank you fo your recipes! Passion, technique, creativity. I learned a lot from your videos!
I came to youtube for a decent celery soup recipe. I saw 30 crappy wannabe chefs with dribble soups, then I saw a true chef who can make a creamy tasty soup without a rioux and with real stocks. Merci Bruno. I have subscribed
Just made this - it was delicious. When I ran through mesh, it was watery and would not support garnish. I had a portion left that I did not run through the mesh - it was a bit thicker. Maybe because I used less butter when blending? Also forgot to blend a second time before serving but not sure that would matter.
I'm not sure how he was able to make it thick AND strained.
I had yesterday night the same issue: watery soup. I used same amount of butter as instructed and it was way too much. So, I think to get it right the "velouté" calls for less butter, and some starch to thicken it. I'm going to try again and I will add potatoes when I blend it. The flavors were on point though.
Orrin Ahola I had the same problem. The soup was too watery and does not hold the garnish. I wonder if he forgot to mention cornstarch? It needs a thickening agent. Was way too soupy. The flavor was excellent but I was disappointed that the presentation failed.
Love this recipe even though I’m vegetarian. I got so many tips and ideas. Thank you.
You can just omit the bacon.
Gorgeous!...and it's made from simple ingredients most people already have in their refrigerator
WOW !!! Fantastic soup. You are the best.
Looks scrumptious! Nice presentation as well. You look good with or without the apron. You're really fit!
I swear I can smell this through the screen.
this looks amazing chef!
I had the best roasted red pepper soup today at a restaurant and would love to make it. If there is anyone who would make an astounding one, it would be you. Please consider it for one of your future recipes. Thanks!!
C’est magnifique, un chef-d’œuvre
I think I watch these videos as much for the garnishing suggestions as for the recipes themselves. Class from start to finish!
Goddamnit, now I’m hungry and running to the store to get celery
I really like soups and this one is looking so good :) youre awesome Bruno!
Wow!!! I love your plating techniques!! And I'm a huge fan of your videos. Excellent recipes and precise technique.
Waw what a presentation!!! So artistic and technical at the same time .... Great as always !!!
I don't like celery but this looks good. I'll make it for my mom she loves soup :) Keep up the great work!
Loooove your videos! I'll be making this soup. 💖 from Vancouver 🇨🇦
Bruno always brings a smile.
Your the perfect chef! Love from Muscat - Oman
I will have to try celery soup😉
Excellent video, I will try this however I wont blend as I enjoy the bite and I will also add cream!
Le monde a l'envers cette chaîne devrais être à au moins 4 millions !! Wtf
Sounds so nice must try Great to see not all things go to plan I wonder if there are more retakes
This looks just terrific, Bruno, and I'm sure it tastes ever nicer. Can't wait to make this one, thank you for sharing. May I please ask the pattern and maker of your beautiful soup plate? I love the very wide rim on that design. Thank you.
3:16 - slips a wad of butter in the blender. Looks like a great Keto recipe. All fat, veggies, egg, and no carbs.
All vegetables, including celery has carbs.
Beautiful presentation, looks extremely delicious, and easy to prepare!
I also have a question. Do you have any tips on keeping Le Creuset pots free of stains? Yours looks very clean, and I'm sure you've cooked some heavy duty foods in it. Thank you for the video!
+CurlyMarqui Thank you!. When it gets hold though the inside might look a bit discolored but thats normal. Just check online if there is any detergent that may help out.
Bruno! Another outstanding recipe. yet another beautiful winter time soup. thank you for these delicious videos.
The garnishings are so creative, love it! I would keep the fiber and not strain it. Better for your gut biome. Gut bacteria needs fiber to thrive. I would keep those leeks for a Vichyssoise soup (potato and leek), miam, miam!!
Looking good, Chef Bruno! 😉😍
Wow, that looks fantastic!
Hi Bruno!!! Thanks for all your recent egg receipes, My roommate couldn't swallow any eggs but his dogs Sam and Samatha are now absolutely in Love with Omlets...thanks to you!!! I love cooking making them omlets cause I have gotten quite good at making them!!! Years ago I used to cook for too many people brunch and I ended up making too big omlets that I couldn't flip very well!!! I absolutely love your knife skills...you are so excellent at teaching us how to chop properly!!! I injured both my hands and they are still healing...but at least I am on my way to get groceries soon and I have this lovely celery receipe to make...thanks always!!!!!
Delicious, soup looks good too.
You are a amazing happy new year
Hahahaha....I am so glad I waited for the blooper at the end!!!
I never would have thought of bacon and celery. I might add some potato.
That knife is just to die for.
The Real Deal really heals me ^^v
Nice one; I’ll do it since I always have extra celery. Just to clarify, you blend it with the bacon you previously cooked in the pan?? Or you removed them and added them again for the garnish?
He drives me crazy😉
How can you make gramma soup sexy is beyond me?!!!
Bruno ,You are aaaaaamazing zing!!!!!!!
I just tried this recipe- second to none! Thank you so much for sharing, Cheers 🥂 🇨🇦🥂
Man awesome video....any ideas for a vegan garnish besides the celery leaves and olive oil?
+John Marino (JtMarino9) Fried tempeh bits or tofu or bread croutons...
Bruno, one of these days you're going to make me eat my screen. :)
those are the veggies I use for my Romanian homemade chicken soup. Nothing beats homemade, Supa de pasare de casa
: )) Nu se compara!!
This is beautiful,congratulations!
It's the best. Delicious
Bruno was that lemon grass you put in the stock too?
This is on the vegetarian/vegan playlist despite containing bacon and chicken stock.
Wow fantastico bravo bruno
Clean style, thank you
1 word-WOW!!
beautiful!
This is edible art
What should be the best consistency of a velouté soup? Thick like a puree or more watery?
isnt velout'e a freanch mother sauce?
I always thought "veloute" is stock thickened with roux (flour and butter)...but, apparently, it also means stock thickened by any means. Learn something new every day.
my favorite soup dear. thanks Bruno.
Very alkaline!! perfect
Another magnificent preparation ♥ Please be my personal chef, Bruno xx :)
A Excellent Video.. Highly Recommended.. Thank You Very Much For Sharing..
It's not the end of the world eating liberty of fibery material.
Hi Bruno, can the bacon be replaced with anything else?
You're still a genius!!!!!
I loved the way you put your apron on, but the whole recipe is sensual. Yummie!
Amazing and beautiful 👏👏🌺🌺💕💕Thanks
Bruno, I like your recipe,thank you very much for teaching .I will follow to cook
Bonjour un bonheur de suivre vos recettes
Looks amazing
Wow
Even his mistakes are professional
I will definitely try this one. I am concerned about getting it through the sieve though. I had a bad experience with a Mexican recipe with guajillo peppers. The fiber kept messing up the mesh. I could not filter the soup and I ended up throwing most of it away. It really angered me.
Are there any tricks to filtering the fiber out of the soup (or recommended products)?
+Garry Perkins Fine sieve as the video shows and for all soups; French.. not sure about Mexican mixtures though..
Bruno Albouze Thanks, I will give it a try. I only hope those stupid guajillo peppers were an anomaly.
You dont have to sieve it. This way you eat all the delecious and nutricious parts that exist in fibers! I tried not getting it through the sieve and it came delicious. He does it to add a more soft taste in this soupe.
I love your apron.and don't listen to this mean people, your English is perfect
Came for the food. Stayed for the accent
What song is that?
Real question here!
By what I can replace bacon?
Love the recipes, not sure about the ego....
You should think of publishing your book Sir!
Because I just wandering how you earn revealing so much, and also we have the nice hard copy in one place.
hey bruno,
you advise to remove the fibre because "you certainly don't want to eat that", but actually I find nothing wrong with it. of course when I cook for guests I won't leave them in, but personally I don't mind a minor taste downgrade. fibre is really important for our diet and vegetables are the best source of it :)
difference between "rustic" and "fine" dish
Can I use onion instead of leek?
yes
can I use frozen celery ?
+Mengmeng Di I dont think so
+Bruno Albouze thanks for the answer ! I will wait for summer time to make this velouté then because celery is hella $$$ now in Canada :) Can't wait !
+Mengmeng Di The celery season is from September to late April.... but is available pretty much all year long..
+Bruno Albouze In Québec celery is in season from end of July to mid November, then prices go from 1,50$ a bunch to 5 $. From december to may, local veggies basically consists of beets, cabbage, mushroom, rutabaga and carrots. Anything else is imported from outside the country /@_@/ I try to only eat local products, so I freeze my veggies when they are in season then slowly empty the freezer in winter. it is not ideal but it's how to deal with cold weather hi hi.
Thanks for the recipes!
Will there ever be a meet and greet or cookbook ?
Ca fait plaisir de voir un cuisinier promouvoir et partager la bonne et healthy cuisine sans etre coincé. Et avec un bon accent pour une fois de surcroit :p. Keep up the good work :)
Thank you
Egg whites?
... indispensable, le tablier ! - superfaçon aussi de déshabiller un poireau ! - (cant"t help being sexy can you ?) -
à quand une "garbure" Béarnaise ?
What I can replace bacon?
Pancetta or guanciale
got all of this ingredients in my ref yet i never think that it can be an amazing soup like this.. thanks
what if i add some cream?
+Oliver Contadores you can of course
thanks Bruno.
superbe...bravo Bruno
Hmmmmm yummy
Esa preparación técnicamente NO es una veloute
Hi Chef, the soup tasted awesome but it does not hold the garnish. The bacon, celery and eggs sink into the soup. Why? I strained my soup just like you said but it is watery and not thick like yours. What did I do wrong? Help.
The KING!