Cabbage Soup, The Genuine "Soupe aux Choux" from France.
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- čas přidán 29. 11. 2021
- The classic Cabbage Soup (Soupe aux Choux) from the beautiful Ariège in southern France.
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SOUPE AUX CHOUX, INGREDIENTS (for 4 people)
1 curly cabbage (Savoy)
50 g lardons
40g butter / duck fat / lard
1 carrot
1 onion
1 turnip (optional)
2 potatoes
2 cloves of garlic
chicken stock, or bouillon from the pot-au-feu
country style bread
cheese for grating (Gruyère, Emmental etc.) - Jak na to + styl
That steam pouring out of those pots makes such an amazing shot
Magic location to enjoy a classic soup.
Filmed a few weeks ago, hence the booze!
great video as always
Thanks for tuning in!
Food is amazing and so much to my taste. But, it is the scenic locals are the X factor in your work.
That's the plan :) Thanks for watching Rick!!
Such a beautiful view to make such a beautiful soup. I was craving cabbage soup and I have all the other ingredients on hand so this is what I will be making today thank you so much for your beautiful videos
Brilliant! Isn't it great when you've got everything...
Thanks for tuning in again Natalia :)
How was it? :)
I love every single recipe you post. Would you consider making a cookbook?
What a backdrop --absolutely gorgeous! This looks great--will definitely try!
Awesome! Thanks for tuning in Carol:)
Merci! Wonderful content. Beautiful location, easy to follow recipes, and some classic humor!
Yeah, nothing too fancy! Thanks for watching Justin :)
Wow Pete f’’n amazing work
Very excited to try my hand at this one!! Can't replicate the scenery, unfortunately!
I know! I'm heading back there
Now that’s what I a call a kitchen with a view! Absolutely lovely! I love this soup and I haven’t made it in ages but I think it is just what is needed for a cold NYC weekend coming up. I always look forward to seeing your videos, thanks for another fab one! Safe travels and eat too much! 👍🇫🇷🎥😎
Thanks for you kind comment Kimberly! What’s your take on blanching cabbage?
@@Petespans I hope that you won’t think me a heathen, but I do not blanch most vegetables. Asparagus are the exception. I just find it an unnecessary step. I know that in your studies of classic French recipes in particular you must come across many a recipe calling for it. Back in the day you could get yourself a date with the guillotine in a French kitchen for skipping it, but I feel that even most French chefs don’t adhere to it like they once did.
@@hatshepsut8329 Heathen not at all! I never bother myself, as you can see.
@@Petespans I just have to thank you for including the film clip! I took a few moments at breakfast to watch a few clips on CZcams and I can’t think of a better way to start the day! I am going to get myself over to Alliance Francaise to see if they have it in their inventory or can order it. J’adore it!
@@hatshepsut8329 Can you not rent it on CZcams?
czcams.com/video/HYpoIeJ5UCQ/video.html
Great soup. Great place. Great video. 💯💯💯
Thank you, sir!
This cooking vid is a work of art. By far the best Mise en scène of any recipe vid I’ve seen for a long time.
A Beautiful location and the perfect time of day. Keep up the awesome work!
I'm making this exact recipe tomorrow, thank you sir!
Yet again, a lovely video with so much more than the delicious recipe. I look forward to seeing your new videos so much. You seem to be in the French 'groove' at the moment, but if you venture into Portugal again, I would love to see you make pork and clams (Porco à Alentejana) and a particular favourite -Arroz de Pato (Duck Rice)
Safe travels and thanks for the delightful time these videos afford.
Oh the scenery!!! I grew up on cabbage soup so this goes straight to nostalgia for me! Thanks for a great video Pete!
Wow! They fed you well Dawn :)
I wonder if you'll be producing any content on your channel?
How have you only got 3k subscribers? Absolutely unfair.
I know right!!! :) Probably due to putting out about 5 videos a year :(
i vow to try this next time I eat a duck
Duck fat not essential by any means ... Thanks for watching Thomas :)
Its Captain Cordial here.... when are you doing Wine Soup?
The light refreshment of the chef goes without saying 😎 great recipe. next on my list. The local farmer has choux vert frisé for 1€ . Aaah, fromage rapé! An ingredient my wife once translated as "raped cheese" for some British friends. The looks she got ...
What is the difference between the salt pork belly you used and bacon?
Hey Andy. To be quite honest, I'm not really sure of the difference (if any) between slab bacon (bacon before it's sliced ) and cured pork belly that's found over here. Anyone?
salt pork is not smoked like bacon is?
Pork belly is just the thicker, fattier part of the area where the bacon comes from on the pig. Because of the thickness it needs to cure longer than the slab, thus it is much saltier and why they call it salt pork. It is not smoked like slab bacon because of the thickness.
french food is so famous but do you ever seen french cooking shows on french tv , ..... the answer is NO
2 ans plus tard ce commentaire reste toujours aussi bizarre 🤔