The explanation about the soup types is what i love the most about this channel. There are many places where one can get recipes, but I want to get the context and the history as well.
@cristopher wong Bah. The system outlined by Stephane is what a learned "Amerucarin" calls philosophy and it's plain that you have never heard the word.
I totally agree. Cooking is both a science and an art. A dish would not turn out well if you did not get the technique (science part) right, no matter how creative (art part) you might be.
thats true, today i made a soup of broccoli without a recipe thanks to this good videos i know what to do, in the past i always searched for recipes all around for a dish.
Here in Brazil, we have a very similar recipe called "creme de milho". We don't add flour, but add chopped chive and parsley. Also, we use as a side dish with pork or chicken and rice
I really miss creme de milho! And molho de cebola. Brasil has so many fantastic side dishes (and main dishes, claro), but at least I found that I can now buy picanha here in the UK.
Alicia is really honoured, so honoured that she thinks this video is equivalent to the Chef making the corn soup for her. She gives the chef highest complements. As for the soup's classification, I'm amazed at the variety of it. 200 soups, that's a Titanic task to learn (and teach). You are a great teacher and as soon as I saw the title, I clicked (on 44 seconds). 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 Beware: more questions will follow because I watched this video like my old medical school lectures, and that's the highest complements I can give.
It's lot less intimidating than it sounds. Once you understand the fundamtal principles behind those soups, a lot of it is just replacing ingredients. And if you know your ingredients, the adaptations you need to make and what kinds of herbs and spices might elevate the the taste are obvious to the point you can just wing it. Of course chefs in restaurants wouldn't do that - they need to deliver consistent taste, but amateurs like myself can get away with improvising. For example if you wanted to make crème de brocoli you follow pretty much the same steps with just a couple differences: 1.: Unlkie corn broccoli needs to be cut into manageable pieces, 2.: particularly the stem needs to boil a little longer until it is soft and tender enough to be blitzed. 3.: Broccoli goes very well with nutmeg, so I'd add a little of that.
OMG, made this soup is amazing, eating it was like silk satin going down. One of the most elegant dishes I've ever had. I cooked my bechamel too long and it got too thick, so I had to add 1/2 cup milk. I also made crème fraîche for the recipe. A pint of heavy cream and 3 tbls of Greek yogurt live culture. Out over night and then into the refrigerator. Thank you for such a delicious recipe.
Thank you! My goal is to produce a decent consommés first. Then progress toward a puree, then veloute, and finally an acceptable cremes. I am horribly impatient - but am exercising restraint so I can get it right.
Also... after looking at Escoffier, he says to cook the ears of fresh corn in boiling salted water. This works, but you can bring out much more flavor from corn by roasting it in the hottest possible oven in the husk (or on a grill, wrapped in foil) for 30 to 40 minutes. Stephane has added some onion flavor to the basic Escoffier creme de mais and has excellent suggestions for presentation.
In the US we have chowder that is similar to the French crèmes. « Chowder » comes from the French word chaudière. Chowder can be thickened using a béchamel but often contains whole milk or cream along with a vegetable or fish stock.
"if you use a fresh corn cob it will have to be cooked before hand." Indeed. Blanch for a couple of minutes and heat in the béchamel as shown, and you still have raw corn. Marvelous recipe. Many restaurants in my city offer "corn soup" or "creamed corn soup" but it's usually simply fodder.
@@aidanclarke6106 Thanks for mentioning it by name 👍👏! Generically, the soup is made from cauliflower, potatoes, and stock (traditionally veal stock), and is known as _Potage au Chou-Fleur_ . The addition of a light _roux_ makes it _Velouté Du Barry_ ; the further addition of cream and an egg yolk makes it _Crème Du Barry_ . See lacuisinedelilly.canalblog.com/archives/2014/01/06/28870330.html. The following reference provides some examples of other delicious cream soups: en.wikipedia.org/wiki/Cream_soup 😋.
Hi chef, I've got a question: what do you think if I replaced the onion that goes in the sauce for flavour with roasted onion so as to achieve maximum flavour?
So if you put 50% pureed corn into 50% thin bechamel, how would you classify the soup? puree or creme, asking for a friend. Thanks again-great, informative video!!!
and the clam chowder ...is it Veloute' or Bechamel if one uses 'corn starch' with the roux of corn chowder or potato starch with vichyssoise or onion consomme' with tarragon for garlic crème Fraiche or Hollandaise foyot or Choron or souffle' omelet... oh never mind ...I'm hungry Escoffier was mad and so am I...thank you
In the UK 🇬🇧 we generally eat soups with the ingredients in chunks and no cream (or very little)... I'm getting the impression french soups and gravy (jus) are nearly always seived and cream added. So if you want a French style soup blitz it, seive it, add cream.. Voilà!
I think it is regional soup since they are thicken by other ingredients (corn starch/ slurry, rice, potato etc.) like bisque, gumbo, Chinese soups etc...
I have lots of dry corn that are used for making hominy. Ears of corn are not available this time of year so can I use my dry corn? I'd have to soak it overnight of course.
Claudine, Dried corn is a different kind of corn that this. This is sweet corn I don't know where you live but here in the states you can buy frozen sweet which is pretty good. Dried corn is also refered to as field corn and or dent corn due to the dent on the top of the kernel. It is the base of corn meal, masa for tortillia and hominy as you know.
French cuisine is not the most complex of cuisines in the world. I greatly enjoy your channel and have learned alot , but that statement was a feeling not a fact. I ask that you stick to what you understand,and that is French cuisine. Respectfully.
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The explanation about the soup types is what i love the most about this channel. There are many places where one can get recipes, but I want to get the context and the history as well.
@cristopher wong Bah. The system outlined by Stephane is what a learned "Amerucarin" calls philosophy and it's plain that you have never heard the word.
I agree. I really learned something with that explanation of the types of soup.
I love that you don’t just teach a recipe. You teach the technique which is vital for success. Thank you!
I totally agree. Cooking is both a science and an art. A dish would not turn out well if you did not get the technique (science part) right, no matter how creative (art part) you might be.
thats true, today i made a soup of broccoli without a recipe thanks to this good videos i know what to do, in the past i always searched for recipes all around for a dish.
The carrot cream...was delicious....delicioso....now I will try this "corn soup-creme"...thank your for the lesson...
Thank you for your detailed explanation!! This looks delicious!!
Here in Brazil, we have a very similar recipe called "creme de milho". We don't add flour, but add chopped chive and parsley. Also, we use as a side dish with pork or chicken and rice
I really miss creme de milho! And molho de cebola. Brasil has so many fantastic side dishes (and main dishes, claro), but at least I found that I can now buy picanha here in the UK.
Alicia is really honoured, so honoured that she thinks this video is equivalent to the Chef making the corn soup for her. She gives the chef highest complements.
As for the soup's classification, I'm amazed at the variety of it. 200 soups, that's a Titanic task to learn (and teach). You are a great teacher and as soon as I saw the title, I clicked (on 44 seconds). 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Beware: more questions will follow because I watched this video like my old medical school lectures, and that's the highest complements I can give.
It's lot less intimidating than it sounds. Once you understand the fundamtal principles behind those soups, a lot of it is just replacing ingredients. And if you know your ingredients, the adaptations you need to make and what kinds of herbs and spices might elevate the the taste are obvious to the point you can just wing it. Of course chefs in restaurants wouldn't do that - they need to deliver consistent taste, but amateurs like myself can get away with improvising. For example if you wanted to make crème de brocoli you follow pretty much the same steps with just a couple differences: 1.: Unlkie corn broccoli needs to be cut into manageable pieces, 2.: particularly the stem needs to boil a little longer until it is soft and tender enough to be blitzed. 3.: Broccoli goes very well with nutmeg, so I'd add a little of that.
Your so easy to listen to, look at, and I even like your tee shirt .. oh yeah .. back to the show, thanks for explaining and for recipe! 😁😉🙌
OMG, made this soup is amazing, eating it was like silk satin going down. One of the most elegant dishes I've ever had. I cooked my bechamel too long and it got too thick, so I had to add 1/2 cup milk. I also made crème fraîche for the recipe. A pint of heavy cream and 3 tbls of Greek yogurt live culture. Out over night and then into the refrigerator. Thank you for such a delicious recipe.
Thank you! My goal is to produce a decent consommés first. Then progress toward a puree, then veloute, and finally an acceptable cremes. I am horribly impatient - but am exercising restraint so I can get it right.
Also... after looking at Escoffier, he says to cook the ears of fresh corn in boiling salted water. This works, but you can bring out much more flavor from corn by roasting it in the hottest possible oven in the husk (or on a grill, wrapped in foil) for 30 to 40 minutes.
Stephane has added some onion flavor to the basic Escoffier creme de mais and has excellent suggestions for presentation.
Very interesting. I was told corn was not a popular ingredient in French cooking. Glad to see there is a corn soup recipe available!
In the US we have chowder that is similar to the French crèmes. « Chowder » comes from the French word chaudière. Chowder can be thickened using a béchamel but often contains whole milk or cream along with a vegetable or fish stock.
I'm just so glad I discovered your channel!!! it is exactly what I was looking for advancing my cooking skills! keep being awesome Stéphane!
Thank you for this video. Considering making a chowder tonight. While not exactly the same, watching your technique really helps.
"if you use a fresh corn cob it will have to be cooked before hand." Indeed. Blanch for a couple of minutes and heat in the béchamel as shown, and you still have raw corn.
Marvelous recipe. Many restaurants in my city offer "corn soup" or "creamed corn soup" but it's usually simply fodder.
I always love your explanations and history behind whatever you are teaching. I would sign up for your soup course.
You are an amazing teacher!
So helpful! Great video!
Omg, 200 variants of soups! 😱
Thank you for the video, very informative 👍
Looks great, I love soups
Intersting Lesson witha interesting recipe too!!!
Cauliflower would be another good candidate for this kind of preparation.
There's a famous (and delicious) French cauliflower soup named "crème Dubarry"
@@aidanclarke6106 Thanks for mentioning it by name 👍👏! Generically, the soup is made from cauliflower, potatoes, and stock (traditionally veal stock), and is known as _Potage au Chou-Fleur_ . The addition of a light _roux_ makes it _Velouté Du Barry_ ; the further addition of cream and an egg yolk makes it _Crème Du Barry_ . See lacuisinedelilly.canalblog.com/archives/2014/01/06/28870330.html. The following reference provides some examples of other delicious cream soups: en.wikipedia.org/wiki/Cream_soup 😋.
Thank you so much for sharing 👍
Thank you for your work!👍🤤
Do you a french recipe for oxtail?
Thank you and more power to your channel
You are very talented.
Greetings from Bulgaria.
🤍💚❤
Best video, and i'd love to hear the 5 category
I loved the recipe.I will try it. Thank you
Flavors! excellent Tube
I love those bowls that you use when presenting the mise en place. Where do you get them?? Soup was beautiful and so delicate!
Very interesting! Good job!
I really like it ❤️ love from sri lanka.
Love it THANK YOU!!!
Love your videos ♥️😘
Hi chef, I've got a question: what do you think if I replaced the onion that goes in the sauce for flavour with roasted onion so as to achieve maximum flavour?
Ah, thank you, this is delicious.
So informative. This is a great explanation on soups. Can you make a French Canadian pea soup? Cheers!
"Pottage" is a good English word, and it even is a type of soup, but hardly anyone uses it anymore. Probably a good call to go with "soup."
Wikipedia it with the double t and then a single t. Unsurprisingly the name comes from the same sauce (sorry, couldn't resist the pun)
So if you put 50% pureed corn into 50% thin bechamel, how would you classify the soup? puree or creme, asking for a friend. Thanks again-great, informative video!!!
as soon as you have bechamel in it it is a creme, pureed soup never have bechamel in it
Any good Bat Soup recipes?
Ask Fauci!
Can you talk more about types of bechamel please and the difrerence
Could you also address chilled soups, vegetable or Fruit?
Great 👍
How do you get the corn out of the cob?
and the clam chowder ...is it Veloute' or Bechamel
if one uses 'corn starch' with the roux of corn chowder
or potato starch with vichyssoise
or onion consomme' with tarragon for garlic crème Fraiche
or Hollandaise foyot or Choron or souffle' omelet... oh never mind ...I'm hungry
Escoffier was mad and so am I...thank you
In the UK 🇬🇧 we generally eat soups with the ingredients in chunks and no cream (or very little)... I'm getting the impression french soups and gravy (jus) are nearly always seived and cream added. So if you want a French style soup blitz it, seive it, add cream.. Voilà!
Nice.
Interesting video!
What is the name of the 5th type of potage you mentioned?
I think it is regional soup since they are thicken by other ingredients (corn starch/ slurry, rice, potato etc.) like bisque, gumbo, Chinese soups etc...
yes indeed as mentioned below there are specialty soups 🙂👍👨🏻🍳
Which category does an onion soup fall in?
Superb
Good info
mmmmm very niceee 😋
I'm gonna make a soup that's half purée, half velouté, thus it will become two types of soup at once
I have lots of dry corn that are used for making hominy. Ears of corn are not available this time of year so can I use my dry corn? I'd have to soak it overnight of course.
Claudine, Dried corn is a different kind of corn that this. This is sweet corn I don't know where you live but here in the states you can buy frozen sweet which is pretty good. Dried corn is also refered to as field corn and or dent corn due to the dent on the top of the kernel. It is the base of corn meal, masa for tortillia and hominy as you know.
Couĺd you show us how to make a mushroom soup
there you go 🙂👍ruclips.net/video/rvxVCKlL2Gs/видео.html
Ben oui ! C'est de la soupe
I can not find the recipe listing ingredient quantities so that I can emulate precisely the soup you have made.
It's below the video. See the small black arrowhead drop-down list on the right, below the video.
sweet corn (not maize or corn)
Someone said on tv, never let your bechamel boil, just a low simmer.
The following reference provides some examples of other cream soups: en.wikipedia.org/wiki/Cream_soup 😋.
Je n’ai jamais vu quelqu’un en France mange du maïs. Et cela comprend toute ma famille là-bas.
French cuisine is not the most complex of cuisines in the world. I greatly enjoy your channel and have learned alot , but that statement was a feeling not a fact. I ask that you stick to what you understand,and that is French cuisine. Respectfully.
really??? you might want to chill a bit dude