The dauphinoise soup: French regional food series
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- čas přidán 6. 08. 2024
- Hearty vegetable soup from southeastern France old dauphine province.
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Wow love all your recipes, my husband is from the region of Paris but we lived in Lyon you know Lyon is the place to be for food.We live in the Miami Florida now they have French restaurants here but it doesn't taste the same,so I prefer to follow your recipes so my son and husband love all your recipes, can't wait we are going to visit family in France this August when I come back I bring so much food back I worry they will stops in customs but they don't because it's packaged. Keep on making delicious recipes.Big hello from Miami 😎
thanks for the message and yes I was in Lyon😀 filming there for quite some time i you search on teh channel there plenty of recipe I have made back then like the poulet au vinaigre.
Thank You for this, I started my career in 1998 under Chef Andre Rene and have been cooking ever since to this day, never learned this. Thank You!
I tried this out today. I used a 15.5 oz can of beans (that's what's available here) and used chives instead of parsley. I also added thyme because it sounded good. This soup was absolutely delightful. Thanks, Stephane!
yum
INGREDIENTS
1 tbsp olive oil
50 g (1.76 oz) butter
2 onions
2 carrots
1 leek
100 g (3.5 oz) white beans
3 tbsp chopped canned tomatoes
1 litre (1.75 pint) beef broth
3 tbsp cream (heavy cream)
2 tbsp chopped parsley
Salt and Pepper to season
Toasted bread to serve
This is a delicious, subtly flavoured soup and we love soup in Scotland, When I make it again I shall use only one onion, as the onion flavour is quite prominent. Thanks for the recipes
Best wishes from Aberdeen
this looks awesome, i love the colour, happy to see some creme fraiche thrown in there.
😀
My French great-aunt made a soup exactly like this. She was from SE France via Canada.
After following this recipe to the letter, I ended up with a gorgeous soup with surprising flavors, considering it only uses a handful of simple ingredients I use almost every day. Merci beaucoup, this one will go in my binder of favorite recipes.
Sorrel has a permanent place in my garden, looking forward to tasting it’s tartness in this lovely soup. Thank you!
would great with freshly picked sorel🙂
Thank you for sharing this soup video with us! I'm going to make this soup this week-end.
I love everything used in this soup and my mouth is watering just thinking about it!!!
C’est magnifique ! I like nothing better than light, comforting bean soup when the weather turns crisp. Going to make a pot of this!
Wow! I could just melt right now, this recipe looks so good!
Really love your video!!! Keep sending recipes to us please… I am subscribed! 💪
This recipe is very good! I made it this evening and it was so simple and so perfect! I couldn’t stop dipping my bread until it was all gone! Thank you!
I made this for dinner and it was absolument délicieuse! Easy to make! I used the whole can of northern beans. Thank you for the video!
Stephane! It's Dec 1 and snowing here. A wonderful soup warms body, mind & spirit. Thx...
Yum... look delicious and hearing the crunch of the bread when Chef ate it makes me go Mmhmmmm😋
Looks really delicious
I love soups so this is definitely on my list. That bread looks perfect! Do you have a bread-making video or a recipe, please?
Please do more videos! Love your series
This sounds perfect. Thank you.
I am cooking this today!
Omg the end picture is exquisite !!
Sounds really good!
Looks delicious
Superb!
It looks deliciously
Can't compete with tout suite!
Sheep sorrel- quite acidic flavor, reminds me of spinach with lemon flavor, very good in soup.
I am going to try making this tonight 👍
Hope you enjoy and do use stock not just water
Wonderful..
I am a soup fan big time!!
Not a huge fan of soups but this, my friend, looks fantastic! 👌 merci monsieur.
Thank you 😋
Love it! A soup I can make at home easily, I'm on diet so, no cream ☹️ But it is charming anyway. Merci!
You're welcome 😊
Thanks!
wow thanks a lot Drew
Un bel piatto salutare e buono
Thank you sir. French cuisine on a budget. I appreciate this since the cost of living and fuel prices have quadrupled in the last year and a half. If it continues to worsen maybe you could incorporate foraging for French Cuisine?
He has a unscripted soul. The way he talks -he is all in KEN NYC 😎
very nice
mmmm sounds good - one for the winter months, I think
Suggestion:
Simple budget French recipes, for a cash strapped audience.
With the Traditional French Cooking Elegance of course !
This one is very budget friendly. The ingredients in total are around $12
regional series! are you going to do a garbure? my aunt in toulouse would make garbure every time i visited her she knew it was my favorite.
Yummy 😋
This is a soup lovers dream.
Your channel is a sanctuary for my culinary soul. Gratitude Stephane. Would you do a Bastille Day menu for us?
I think I am in love with you Stephane
God-like crration. Thanks chef.
Love a good hearty soup & from a beautiful area of France too.
I've seen this recipe with the soup either blended or like you did it; with pieces in it. I think your version is more of a traditional way, would that be correct?
you can process with a stick blender. it it is not supposed to be on the classic version 👍
Eacoffier’s version is quite a bit different- I don’t find beans in any recipe but turnips and other (harder to find here in N. America) herbs - also noticed they use Milk instead of cream. I wonder if the difference is classical v. modern styling that has evolved. I’m going to try both ways.
How do you know when to choose caramelizing the onions first versus combining all of the vegetable mise en place together at the beginning?
Most dishes are okay to sauté and have color on the onions but truly caramelizing is more for things like French onion soup. It’s honestly all preference. The onions will cook through by the heat of the simmering water. I personally think sauté with a bit of color give a better taste to the onions and takes away their bite
LOVE YOU SIR 🤗 😍
Mes remerciements.
Is this basically Cassoulet without meat presented basically as a soup? Would a take on this work? I've taken over a bistro kitchen at night with a midwest US 40-75 year old thousandaire crowd (mainly). Much respect and drink to you chef at our bar.
Chef Stephan thank you for posting this wonderful recipe . It came out great , and even without a single spice tasted amazing . Was a big hit at my lunch party. Nothing was left . This quantity served 4 of us comfortably.
Cream everywhere in every recipe
I am always wondering what king od PARSLEY are you using? here in Japan , you can only get either Italian or regular Parsley but yours look like a combination of both .
I believe he lives in Australia , and here we get 2 types - continental and curly, and what he's using is Curly parsley.
PS, I have 43 years of industry experience, at least 25 of those years in NYC fine dining. (I was an Asst. Chef Garde Manger under Chef Rene when we re-opened the Rainbow Room in I think '88 or '89,
I'm old and basically charcoal now but I'm busting this bistro. Really tired now.
Hi Stefan, it's Mike Florence, chef in Kent, England. Grand Merci!, see ya, Mike.
Which part of Kent .I grew up and went to school in Kent.
@@isabellajones8535 Hello Isabella, I manage a farm in Halstead, near Sevenoaks. My last job was at Cote in Sevenoaks. The menu delivers authentic Breton cuisine. I now do private catering while managing our farm. How about you? Regards, Mike.
@@mikeflorence8655 Thank you for answering Mike. I grew up in Deal, and went to school and RN training in Dover. Left many years ago now, and doubt I would recognise it, but my memories are magical. Sevenoaks is a lovely part of the world, what happened when the 7 oaks last - was it one or two - of it's historical stand, when a hurricane tore through a few decades back? Did they replant oaks?
Onion stock? Hmm. Look fukkin great. The better than broth veg broth is very good. Gonna make my version tomorrow night. Will make croutons with old bread. I'll bet a ham hock would be good in it, obviously changing the whole thing
Excellent soup
🍲
Bazil is missing!
And sellery as variant
crunch crunch
I remember this delicious but had bacon & cheese or is that a different version or Nan's custom?
That looks amazing! Thank you.
Question: you said that there was an alternative to parsley, but I didn’t catch what that was…
Edit: looks like “sorrel”. Looks like it’s used in many cuisines! I’ll have to see if I can find some or grow it.
Sorrel leaves 😁 Oseille in French
Xoxo
Sorrel is hardy. You can almost certainly grow it. But If you grow it once, you may have it forever. Here, there, and everywhere. Buy a plant from a nursery that's right for your zone. And eat it. If you don't like it, don't start. But if you do like it, you can have sorrel for the rest of your life.
yes it is sorrel leaves. a handful of them quickly saute in butter and added to the soup just before serving👍
Est-ce que la vrai recette est avec du cerfeuil aux lieu du persil?
More butter on the bread please! No garlic?❤
Super! Did you say sorrel leaves soaked in butter? What would that look like?
I heard chervil.
I heard the same the first time around but I think it was sauteed in butter, rather than soaked.
Chervil sautéed in better makes total sense!
@@heidizuri Sorrel leaves can been sauteed in butter, that's the alternative he suggests.
He has a thick French accent... like me 😁
@@stefool thanks! I’ve had sorrel in cocktails before but never in food and I’m curious to try it out.
Did a vegan version, you'll be horrified to hear. Substituted strong vegetable stock and coconut milk (didn't have ccn cream). Girlfriend impressed
Sounds good to me,
I just think anytime you add coconut it becomes an asian flavor. tasty no doubt!
The recipe says chopped tomatoes are you using canned tomatoes ?
you can use canned or fresh but fresh only if really ripe and in season
See this is why soups like this dont work in the US. You tell them it's a veg soup they expect nothing from animals in it but you tell them it's a beef veg soup they expect pieces of beef in it.
Mmmm some big chunks of thick bacon would go well in that. I can smell it from here.
add some smokekd beef and it's radical change :D
Why do you not start the carrots first to soften before leeks and onions?
45 min is enough for carrots to become soft
Thanks for the great video. I am currently in Hungary and the food is absolutely horrible. These people don’t have a clue how to cook.
Haha. The Universe is delightfully ironic sometimes. "The food is horrible in Hungary." "Well if you don't like it, you can just go Hungry."
I think you put the beans in too early. That's why they disintegrated. I put them in 5 minutes before serving . . . . .
I'm SO glad there are no dolphins in this. Sa coute tres cher.
looks like no flavour?
No meat or garlic, herbs or spices? Sounds like a boring soup to me. I’d have to add some celery and ham hocks to this, now that would be good.
But then it wouldn’t be dauphinoise soup.
IF THERE IS NO COLORATION THERE IS NO "DEGLAZING"!!!! Deglazing removed the "browned bits" or caramelized materials from the bottom of the pot or pan...i call b.s. The soup sounds like a delicious veggie soup (if you used a veggie stock), but terminology should mean what it means. Please review your words and get your consistency together...i expect to be flamed, but i'm passionate about correct cooking terms, and communication should be accurate. This vid is NOT accurate.
Annale rrhrrhrhhrr ^ ^