How to make the famous soup crème Agnès Sorel

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How to make the famous soup crème Agnès Sorel

Рет қаралды 35,976

French Cooking Academy

Күн бұрын

Пікірлер: 66

@Loukie69 2 жыл бұрын

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).

@dwaynewladyka577 2 жыл бұрын

A very tasty looking soup. Mushrooms are great in soup. Cheers, Stephane!

@FrenchCookingAcademy 2 жыл бұрын

pleasure 🙂👍

@Daunou777 2 жыл бұрын

Magnifique vidéo merci ! J'ai adoré le contexte historique que vous fournissez. C'est pourquoi la cuisine française est si excellente. bisous

@FrenchCookingAcademy 2 жыл бұрын

merci🙂🌼

@Veronikabp63 2 жыл бұрын

Love the history background to food

@rosabelvs 2 жыл бұрын

Delicious and elegant !. I'm sure I'm gonna enjoy cooking it. Merci chef

@jorgmethfessel5774 2 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

@rome0610 2 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... ;-)

@thecentralscrutinizer5858 2 жыл бұрын

This looks fantastic! I'm going to try making it tomorrow 👍

@FrenchCookingAcademy 2 жыл бұрын

🙂👍

@nyhuus85 2 жыл бұрын

Looks really delicious

@jeanamedina5107 2 жыл бұрын

I could listen to him talk all day

@munawarmunawar2038 Жыл бұрын

Great dish!

@durucivan291 2 жыл бұрын

That is incredible

@desertdaisymarie6951 2 жыл бұрын

Thanks!

@Sisterfifi 2 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.

@FrenchCookingAcademy 2 жыл бұрын

from the in-laws garden 😄

@Reinolds_Recipes 2 жыл бұрын

Great video! Thank you again for sharing :) new subscriber here 🥰

@FrenchCookingAcademy 2 жыл бұрын

thanks for subscribing

@BillyDee159 2 жыл бұрын

This is way beyond my talent level, but I’ll bet it’s excellent

@mikeneidlinger8857 2 жыл бұрын

I am going to put aromatic French cheese on mine and dip bread in it.

@YuriSVdovenko 2 жыл бұрын

Very interesting, thank you so very much!

@FrenchCookingAcademy 2 жыл бұрын

my pleasure

@minthant65820 2 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

@rockmanchriz5569 2 жыл бұрын

How to cook if there is ox tongue? Slice and put them with the chicken? Or treat them with the mushroom?

@FrenchCookingAcademy 2 жыл бұрын

cooked and sliced as a garnish like the chicken

@shooting26gaming28 2 жыл бұрын

LOVE YOUR VIDEOS 😍😍😘😘🥰🥰

@FrenchCookingAcademy 2 жыл бұрын

🙂👍thanks a lot

@Getpojke 2 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.TJTaylor 2 жыл бұрын

I think I would like a garnish of chervil.

@FrenchCookingAcademy 2 жыл бұрын

same here but out of season 😭

@brandonlasvegas 2 жыл бұрын

😎

@bonitas.7106 Жыл бұрын

Might be good with tiny carrots, tomatoes and some cognac? Aphrodisiac? ❤

@adamdearing6560 2 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-yt 2 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)

@teridacktaljones4553 2 жыл бұрын

🍽

@scp234 2 жыл бұрын

How do you julienne the chicken?

@m.theresa1385 2 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.

@stevefowler3398 2 жыл бұрын

With a knife

@harryvanrooy3322 2 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.

@JNnn117 2 жыл бұрын

He mentioned that in the video that ox tongue is tradition but he couldn’t get ahold of it for this time

@harryvanrooy3322 2 жыл бұрын

@@JNnn117 my mistake then

@nyhuus85 2 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

@andrevanroy3099 2 жыл бұрын

You mean lavas ( maggikraut) or the pine tree

@nyhuus85 2 жыл бұрын

@@andrevanroy3099 im not sure but i used the translater, from danish to english and it said løvstikke=larch

@nyhuus85 2 жыл бұрын

@@andrevanroy3099 actully just looked it up maggiurt or (Levisticum officinale

@andrevanroy3099 2 жыл бұрын

@@nyhuus85 We call it wild celery or lavas in Flemish

@Company-59 2 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.

@sensidima9822 2 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-nh2hs 2 жыл бұрын

Could be regional? Some regions of Italy do not use olive oil but butter..... So it could be like that?

@IFEARTHESPEAR 2 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

@rulofreak2711 2 жыл бұрын

They had flavored and aromatic butters so i could think is not so necessary to go for the oils...

@FrenchCookingAcademy 2 жыл бұрын

oil were more in the form of beef fat dripping

@hadelidell4285 2 жыл бұрын

@@IFEARTHESPEAR and walnut oil and beech oil!

@mjfko 2 жыл бұрын

🇲🇦👍

@leemason4024 2 жыл бұрын

Did I miss something or is the chicken still in the refrigerator?!

@joaquinjavaloyesruiz8040 2 жыл бұрын

I’ve never seen a so complicated “chicken soup”. Hope the result is worth the process.

@user-we6qz2ic9k 2 жыл бұрын

V Clever mistress indeed.. Keeping the mystery

@miavos3610 2 жыл бұрын

Too watery? 🤔

@fingerbottom 2 жыл бұрын

It’s soup, not a sandwich.

@delphzouzou4520 2 жыл бұрын

13:49 "A crème is not as thick as a velouté soup you find sometimes..."

@Mark-nh2hs 2 жыл бұрын

I do like a thick soup

@ivanberranger5105 2 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!