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).
@dwaynewladyka5772 жыл бұрын
A very tasty looking soup. Mushrooms are great in soup. Cheers, Stephane!
@FrenchCookingAcademy2 жыл бұрын
pleasure 🙂👍
@Daunou7772 жыл бұрын
Magnifique vidéo merci ! J'ai adoré le contexte historique que vous fournissez. C'est pourquoi la cuisine française est si excellente. bisous
@FrenchCookingAcademy2 жыл бұрын
merci🙂🌼
@Veronikabp632 жыл бұрын
Love the history background to food
@rosabelvs2 жыл бұрын
Delicious and elegant !. I'm sure I'm gonna enjoy cooking it. Merci chef
@jorgmethfessel57742 жыл бұрын
the german in me would never discard/waste the mushrooms and leak, would still be an awesome soup with all the stuff :D
@rome06102 жыл бұрын
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... ;-)
@thecentralscrutinizer58582 жыл бұрын
This looks fantastic! I'm going to try making it tomorrow 👍
@FrenchCookingAcademy2 жыл бұрын
🙂👍
@nyhuus852 жыл бұрын
Looks really delicious
@jeanamedina51072 жыл бұрын
I could listen to him talk all day
@munawarmunawar2038 Жыл бұрын
Great dish!
@durucivan2912 жыл бұрын
That is incredible
@desertdaisymarie69512 жыл бұрын
Thanks!
@Sisterfifi2 жыл бұрын
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.
@FrenchCookingAcademy2 жыл бұрын
from the in-laws garden 😄
@Reinolds_Recipes2 жыл бұрын
Great video! Thank you again for sharing :) new subscriber here 🥰
@FrenchCookingAcademy2 жыл бұрын
thanks for subscribing
@BillyDee1592 жыл бұрын
This is way beyond my talent level, but I’ll bet it’s excellent
@mikeneidlinger88572 жыл бұрын
I am going to put aromatic French cheese on mine and dip bread in it.
@YuriSVdovenko2 жыл бұрын
Very interesting, thank you so very much!
@FrenchCookingAcademy2 жыл бұрын
my pleasure
@minthant658202 жыл бұрын
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
@rockmanchriz55692 жыл бұрын
How to cook if there is ox tongue? Slice and put them with the chicken? Or treat them with the mushroom?
@FrenchCookingAcademy2 жыл бұрын
cooked and sliced as a garnish like the chicken
@shooting26gaming282 жыл бұрын
LOVE YOUR VIDEOS 😍😍😘😘🥰🥰
@FrenchCookingAcademy2 жыл бұрын
🙂👍thanks a lot
@Getpojke2 жыл бұрын
🎼Ooh yes it's good to be the king Ooh La La Gee but it's good to be the king Say it girls You can be sure about one thing Ooh La La 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.
@Mrs.TJTaylor2 жыл бұрын
I think I would like a garnish of chervil.
@FrenchCookingAcademy2 жыл бұрын
same here but out of season 😭
@brandonlasvegas2 жыл бұрын
😎
@bonitas.7106 Жыл бұрын
Might be good with tiny carrots, tomatoes and some cognac? Aphrodisiac? ❤
@adamdearing65602 жыл бұрын
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.
@cynocmam-yt2 жыл бұрын
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)
@teridacktaljones45532 жыл бұрын
🍽
@scp2342 жыл бұрын
How do you julienne the chicken?
@m.theresa13852 жыл бұрын
The chicken julienne can be seen at the end of the video. Easy enough to cut the breast through horizontally, then into strips.
@stevefowler33982 жыл бұрын
With a knife
@harryvanrooy33222 жыл бұрын
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.
@JNnn1172 жыл бұрын
He mentioned that in the video that ox tongue is tradition but he couldn’t get ahold of it for this time
@harryvanrooy33222 жыл бұрын
@@JNnn117 my mistake then
@nyhuus852 жыл бұрын
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
@andrevanroy30992 жыл бұрын
You mean lavas ( maggikraut) or the pine tree
@nyhuus852 жыл бұрын
@@andrevanroy3099 im not sure but i used the translater, from danish to english and it said løvstikke=larch
@nyhuus852 жыл бұрын
@@andrevanroy3099 actully just looked it up maggiurt or (Levisticum officinale
@andrevanroy30992 жыл бұрын
@@nyhuus85 We call it wild celery or lavas in Flemish
@Company-592 жыл бұрын
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.
@nibornnyw3185 Жыл бұрын
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.
@sensidima98222 жыл бұрын
Did French cooks of old ever used cooking oils ? Seems like it’s all done with butter, not that I’m complaining. Just curious
@Mark-nh2hs2 жыл бұрын
Could be regional? Some regions of Italy do not use olive oil but butter..... So it could be like that?
@IFEARTHESPEAR2 жыл бұрын
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
@rulofreak27112 жыл бұрын
They had flavored and aromatic butters so i could think is not so necessary to go for the oils...
@FrenchCookingAcademy2 жыл бұрын
oil were more in the form of beef fat dripping
@hadelidell42852 жыл бұрын
@@IFEARTHESPEAR and walnut oil and beech oil!
@mjfko2 жыл бұрын
🇲🇦👍
@leemason40242 жыл бұрын
Did I miss something or is the chicken still in the refrigerator?!
@joaquinjavaloyesruiz80402 жыл бұрын
I’ve never seen a so complicated “chicken soup”. Hope the result is worth the process.
@user-we6qz2ic9k2 жыл бұрын
V Clever mistress indeed.. Keeping the mystery
@miavos36102 жыл бұрын
Too watery? 🤔
@fingerbottom2 жыл бұрын
It’s soup, not a sandwich.
@delphzouzou45202 жыл бұрын
13:49 "A crème is not as thick as a velouté soup you find sometimes..."
@Mark-nh2hs2 жыл бұрын
I do like a thick soup
@ivanberranger51052 жыл бұрын
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!