I can watch him for hours on here. I remember when I was a teenager in the 80’s I used to love staying home on a cloudy winter Saturday flip PBS on and watch him and Julia and many others cook such amazing things. I did that Saturday tradition during most of my adult life too. I don’t know why it’s so special watching him in the fall and winter but grabbing a coffee and flipping him on calms my nerves and gets me into the kitchen more.
I love him for his delicacy, his skill, his joy in cooking! like you I could spend hours and hours watching and still watching him cook. I think he's the most gallant of television cooks. un maestro!
My mother was my first cooking teacher and she always said that the recipe was just a suggestion, that you can always sub-in or sub-out ingredients. Years later when I found Jacques Pepin in TV, I heard him say almost the exact same thing on one of his shows and thought that he must be some kind of genius to know the same thing as my Mom. Your description is exactly perfect for how I like to enjoy the Chef and his presentations with the added dimension that he always reminds me a little of how my mother liked to cook.
He has such a soothing voice and presentation, and an ability to convey the joys of simple pleasures and appreciation for life. When I watch Jacques, I feel comforted and a bit restored back to a more even keel.
Jacques Pepin always leaves you a little bit happier. It's amazing how his goodness and love comes through your phone screen or monitor. Thank you Jacques Pepin and American Masters
There are some. We just have to make sure to appreciate the goodness in who we find. A lot of what we see depends on how we look, and if we're looking at all.
Lettuce, especially Romaine lettuce goes great in soups and friend rice. I love leeks, too. I use the heavy green part after running it through a food processor until it is puréed. I have found it makes a good broth when simmered for a long time. But this is just my experience.
Chef Jacques, I made this and it was delicious! Soup really warms the heart, as you know! I know this is a vegetarian soup but I like to add Better Than Bouillon Roasted Chicken Base for flavor.
@@LazyLifeIFreak Yes, I forgot about the chicken stock. We are not vegetarians but we made it as is. Grilled cheese tomato sandwiches on the side. Splendid meal!🥘
Greetings from southcentral Texas USA 🇺🇸; this is fabulous; American Master at Home 🏡 Media Technical Support People and Staff, thank you; again, American Master at Home 🏡 Media Technical Support People and Staff, thank you
Greetings: amen 🙏 alleluia; Master Chef 👩🍳 Jacques Pépin , thank you; I plan to try to make this soup 🍲 very, very, very soon- it will be incredible! Nice, nice 👍 job. Again, thank you, Master Chef 👩🍳 Jacques Pépin.
I'm fixated on that high-capacity soup ladle with such an ergonomic handle. I would love to get one just like it, but after much searching found no matches. Any suggestions?
Hey chef I’ve a question about your thickening agent for this soup did you use POLENTA or corn starch or,⁉️l didn’t understand jerry a long time fan of yours 🇺🇸
He used polenta. You can substitute cornmeal. The only difference between the two is the grind size. For soup it's an ok substitute but if I were making polenta on it's own, I would use polenta.
He did clean the leeks,and has fully demonstrated how on many other recipes. That's why he showed slicing the greens and mentioned rinsing them He has demonstrated the rinsing that he always does AWAY from the white part,thoroughly under the faucet so the grit comes out and not lodged in the whites. We can ALL learn much from 'this old man' including his generosity in sharing and relaxed cooking style.
I can watch him for hours on here. I remember when I was a teenager in the 80’s I used to love staying home on a cloudy winter Saturday flip PBS on and watch him and Julia and many others cook such amazing things. I did that Saturday tradition during most of my adult life too. I don’t know why it’s so special watching him in the fall and winter but grabbing a coffee and flipping him on calms my nerves and gets me into the kitchen more.
I love him for his delicacy, his skill, his joy in cooking! like you I could spend hours and hours watching and still watching him cook. I think he's the most gallant of television cooks. un maestro!
My mother was my first cooking teacher and she always said that the recipe was just a suggestion, that you can always sub-in or sub-out ingredients. Years later when I found Jacques Pepin in TV, I heard him say almost the exact same thing on one of his shows and thought that he must be some kind of genius to know the same thing as my Mom. Your description is exactly perfect for how I like to enjoy the Chef and his presentations with the added dimension that he always reminds me a little of how my mother liked to cook.
I feel exactly the same. It’s like spending time in the kitchen with your grand-père, who happens to be a fantastic cook.
He has such a soothing voice and presentation, and an ability to convey the joys of simple pleasures and appreciation for life. When I watch Jacques, I feel comforted and a bit restored back to a more even keel.
That was my childhood in the 90s! I’d watch Bob Ross also lol
Jacques Pepin always leaves you a little bit happier. It's amazing how his goodness and love comes through your phone screen or monitor. Thank you Jacques Pepin and American Masters
Jacques pepin is one in a million billion trillion 😍❤️
I see Jacques Pepin, I click as fast as I can
He’s the best!
His casual, unpretentious mastery always makes me happy.
Protect him at all cost! Thank you chef for all that you do
He's amazing.
I’m sad there are no more genuine gentlemen like him around anymore
There are some. We just have to make sure to appreciate the goodness in who we find. A lot of what we see depends on how we look, and if we're looking at all.
A million variations of soup, and I am here for all of them because I love soup too, and winter is coming.
Merci Chef.
Like visiting a fascinating friend.
Monsieur Pepin is a national treasure! I can watch him for hours too!
Lettuce, especially Romaine lettuce goes great in soups and friend rice. I love leeks, too. I use the heavy green part after running it through a food processor until it is puréed. I have found it makes a good broth when simmered for a long time. But this is just my experience.
Looks so delicious! What a comforting yet complex combo of flavors and textures
Bonjour Chef Jacques! I made this this evening! It was delicious! Me, too I love soup, warms the heart!🍲♥️
Thank you for this wonderful recipe. I made it and it is delicious. I even shared it with my neighbors and they wanted the recipe. Have a blessed day.
JP is OG!
Made this soup as shown and it was absolutely delicious! Thank you Chef
Thank you, Mr. Pepin! I have been looking for cooked kale recipes. This looks delicious and easy, and I will be making it today.
Thanks! I'm making it on this very cold & wintry day in Nonesuch, Kentucky!
I make this regularly, and it's delicious. Thank you, Jacques.
Oh my, this kale soup looks absolutely delicious and I will try it! Thank you.
Wonderful! Thickening with polenta……never knew!
That's a brilliant idea,never thought of that.
Jacque: The Master of the Kitchen! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
You make it look so easy. Thank you sir!
Dug Some kale out of the snow. Inspired to make tasty soup 🍲
The Energizer Bunny of cooking
I look be the rustic approach. Will try it soon. Merci
Chef Jacques, I made this and it was delicious! Soup really warms the heart, as you know! I know this is a vegetarian soup but I like to add Better Than Bouillon Roasted Chicken Base for flavor.
You could fry up some chicken breasts and tear them up to get some protein, besides he uses chicken stock so not very vegetarian.
@@LazyLifeIFreak Yes, I forgot about the chicken stock. We are not vegetarians but we made it as is. Grilled cheese tomato sandwiches on the side. Splendid meal!🥘
Better than Bouillon Chicken Roasted Chicken Base "is the bomb"! love it! What flavor it ads.
Great video! Thanks!
nice thing to bring to a potluck too! quick, easy to make. bring the soup course!
I love Jacques!
çok lezzetli bir tarif, teşekkürler
Him and Martin Yan are both of my celebrity chef cook host 😋
Great soup! But I am not a kale texture fan. Going to make with escarole.
Cooking this now.
I know he is technically French …. But this man is an American icon …
Greetings from southcentral Texas USA 🇺🇸; this is fabulous; American Master at Home 🏡 Media Technical Support People and Staff, thank you; again, American Master at Home 🏡 Media Technical Support People and Staff, thank you
Greetings: amen 🙏 alleluia; Master Chef 👩🍳 Jacques Pépin , thank you; I plan to try to make this soup 🍲 very, very, very soon- it will be incredible! Nice, nice 👍 job. Again, thank you, Master Chef 👩🍳 Jacques Pépin.
Greetings: amen 🙏 alleluia; in thanksgiving; love ❤️, hug 🤗 and be very, very, very safe. GOD BLess
I'm fixated on that high-capacity soup ladle with such an ergonomic handle. I would love to get one just like it, but after much searching found no matches. Any suggestions?
You can also just add water and some chicken and make the chicken stock as you go
Is there not a lonely mushroom in the refrigerator?
Not necessary
Hey chef I’ve a question about your thickening agent for this soup did you use POLENTA or corn starch or,⁉️l didn’t understand jerry a long time fan of yours 🇺🇸
He used polenta. You can substitute cornmeal. The only difference between the two is the grind size. For soup it's an ok substitute but if I were making polenta on it's own, I would use polenta.
Coo-king at home!
Kale is very good for you
Very nice! You are my man! If you have old fashion ugly pots please used them... let us see real pots
ALLONZ Y
What knife is Mr Pepin using?
sweet accent 😄Lick (leek) 🤣
😋👍👏
Kale soup => one of my favorites. Ciao.
Cutting up vegatables for a 120 years and he still has all his fingers. Lol
Perhaps one small piece of sausage for flavor.
Put some garam masala or sambar masala while sauteing,.you have a curry soup 😂
Needs some ham
Not necessary
Gross. Old man needs to clean the leeks. That's disgusting.
He rinsed it. Although a little bit of dirt never killed anyone.
It's a shame that you would respond in this way.
He did clean the leeks,and has fully demonstrated how on many other recipes.
That's why he showed slicing the greens and mentioned rinsing them
He has demonstrated the rinsing that he always does AWAY from the white part,thoroughly under the faucet so the grit comes out and not lodged in the whites.
We can ALL learn much from 'this old man' including his generosity in sharing and relaxed cooking style.
Your attitude is more disgusting that he is.
Merci chef 🙏🏻👍🏻🇺🇸