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"

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!!!

This man is amazing.

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.

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.

I'm not actually a big fan of celery, but I'm telling you this made my mouth water.

Thank you fo your recipes! Passion, technique, creativity. I learned a lot from your videos!

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 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

I really like soups and this one is looking so good :) youre awesome Bruno!

C’est magnifique, un chef-d’œuvre

Love this recipe even though I’m vegetarian. I got so many tips and ideas. Thank you.

Gorgeous!...and it's made from simple ingredients most people already have in their refrigerator

this looks amazing chef!

Wow!!! I love your plating techniques!! And I'm a huge fan of your videos. Excellent recipes and precise technique.

Bruno always brings a smile.

I will have to try celery soup😉

Goddamnit, now I’m hungry and running to the store to get celery

I don't like celery but this looks good. I'll make it for my mom she loves soup :) Keep up the great work!

I think I watch these videos as much for the garnishing suggestions as for the recipes themselves. Class from start to finish!

Your the perfect chef! Love from Muscat - Oman

Excellent video, I will try this however I wont blend as I enjoy the bite and I will also add cream!

Waw what a presentation!!! So artistic and technical at the same time .... Great as always !!!

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!!

Loooove your videos! I'll be making this soup. 💖 from Vancouver 🇨🇦

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.

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.

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!

Sounds so nice must try Great to see not all things go to plan I wonder if there are more retakes

Bruno! Another outstanding recipe. yet another beautiful winter time soup. thank you for these delicious videos.

Wow, that looks fantastic!

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! 😉😍

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?

Bruno ,You are aaaaaamazing zing!!!!!!!

Delicious, soup looks good too.

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!!!!!

I swear I can smell this through the screen.

Le monde a l'envers cette chaîne devrais être à au moins 4 millions !! Wtf

You are a amazing happy new year

He drives me crazy😉 How can you make gramma soup sexy is beyond me?!!!

I just tried this recipe- second to none! Thank you so much for sharing, Cheers 🥂 🇨🇦🥂

those are the veggies I use for my Romanian homemade chicken soup. Nothing beats homemade, Supa de pasare de casa : )) Nu se compara!!

I never would have thought of bacon and celery. I might add some potato.

It's the best. Delicious

That knife is just to die for.

Hahahaha....I am so glad I waited for the blooper at the end!!!

Man awesome video....any ideas for a vegan garnish besides the celery leaves and olive oil?

This is beautiful,congratulations!

Wow fantastico bravo bruno

Bruno, one of these days you're going to make me eat my screen. :)

beautiful!

1 word-WOW!!

3:16 - slips a wad of butter in the blender. Looks like a great Keto recipe. All fat, veggies, egg, and no carbs.

Clean style, thank you

Bruno, I like your recipe,thank you very much for teaching .I will follow to cook

Another magnificent preparation ♥ Please be my personal chef, Bruno xx :)

my favorite soup dear. thanks Bruno.

The Real Deal really heals me ^^v

You're still a genius!!!!!

Amazing and beautiful 👏👏🌺🌺💕💕Thanks

A Excellent Video.. Highly Recommended.. Thank You Very Much For Sharing..

Very alkaline!! perfect

Looks amazing

I loved the way you put your apron on, but the whole recipe is sensual. Yummie!

This is edible art

Bonjour un bonheur de suivre vos recettes

What should be the best consistency of a velouté soup? Thick like a puree or more watery?

Bruno was that lemon grass you put in the stock too?

Wow

Hi Bruno, can the bacon be replaced with anything else?

superbe...bravo Bruno

Thank you

The KING!

It's not the end of the world eating liberty of fibery material.

Hmmmmm yummy

isnt velout'e a freanch mother sauce?

This is on the vegetarian/vegan playlist despite containing bacon and chicken stock.

What song is that?

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)?

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 :)

Cool!

I love your apron.and don't listen to this mean people, your English is perfect

can I use frozen celery ?

... indispensable, le tablier ! - superfaçon aussi de déshabiller un poireau ! - (cant"t help being sexy can you ?) - à quand une "garbure" Béarnaise ?

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.

Love the recipes, not sure about the ego....

beatifull Brunoooo !!

🥰😍

By what I can replace bacon?

nice

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 :)

Can I use onion instead of leek?

tres jolie

got all of this ingredients in my ref yet i never think that it can be an amazing soup like this.. thanks

Came for the food. Stayed for the accent

Even his mistakes are professional