We made this soup yesterday and it is amazing. I added a few drops of hot pepper puree on the plate to give a little kick to the dish and it looks nice. The presentation makes the dish, but the flavors sure don't disappoint afterwards.
If you think that all michelin star restaurants do peas soup from fresh peas, that just telling me you've never been there and have no idea what they do ;)
@@ChefMajk I saw one episode where Ramsay called pasta a garnish bc steak was the star of the dish (someone made skirt steak with tomato cream sauce linguine), is that accurate to call the pasta a garnish?
Great video, i would use a basic white mirepoix for this as a standard, is there any reason that you dont use celery and leek? Also another question, why not build the garnish on top of the soup? I can only imagine that this is so the guests at the restaurant you work at can see the presentation and then pour over their soup. Im just not a fan of pouring the soup over as it feels like the presentation becomes pointless. Im not trying to take away from your process, im just curious as a fellow chef teaching on youtube.
You can use leek or celery if you want but it gonna be less taste of peas and more vegetable, is it up to you. For me soup on the side is standard in good restaurants. Is it very hard to do nice garnish on the top of the soup. But is it possible for sure, but for my presentation and picture is this style much better :)
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We made this soup yesterday and it is amazing. I added a few drops of hot pepper puree on the plate to give a little kick to the dish and it looks nice. The presentation makes the dish, but the flavors sure don't disappoint afterwards.
Great I am happy you liked it ;)
It's not meant to have a hot kick it's meant to be subtle.
Delicious soup 🍲! I have to say you are a very kind and amazing chef! 👍👍👍
Thanks 😊😊
Great great chanel keep it up ' really useful stuff
Love from the middle east
Thanks man ;)
Fantastic receipe! Tks
You're the best bro I'm always watching your recipes bravo I already some Sauces and purees so delicious 💯💯💯🤝🤝🤝
Thank you ;)
I love it, Thanks
I love to watch your videos, it is really easy to learn it step by step from you.. Glad I found you!
Thank you man :)
Watching this because i was given a big bag of rescued frozen peas
wow! very nice presentation 👌
That looked so good! You also presented the dish in a way that was very pleasing to the eye. Nice work!
Thank you ;)
I really enjoy your videos! Glad I found your channel. Can you do soemthing sweet/dessert?
I will do it very soon ;)
@@ChefMajk yayy
Ah another awesome post, thank you
Thank you man :)
great chef. appreciate you too much ❤️🌹🌹
Thanks :)
The lady at the end is beautiful and i would take the effort to prepare the soup if i have one like her waiting at the dining table
Thx, I will tell her :)
Very nice dish looking amazing 😉
Thank you
You’re amazing!
Thanks :)
Super!
👍You really are awesome and also helping me to cook as a pro. An old friend here liked at 40. Plz stay safe and connected thx
Thank you mate :)
Thanks chef
you are welcome
Do I need to defrost the frozen peas before I put it in the soup?
Looking forward to your replay. Thank you 🙏🏻 😊
No dont need to do that
@@ChefMajk Thank you for your reply😍
what is the tiny yellow leaves called chef?
Too good Chef :)
Love from my Channel and India :)
Best wishes for your Channel
Thank you :)
Hahaha! That intro!
Another great looking dish. The serving size you did at the beginning... Is that the serving size you would recommend?
In fine dining restaurant yes...at home you can triple the size 😁
hi chef, what are the little orange leaves you put at the end? thank you
They are marigold leaves from the flower. They are edible :)
michelin star with frozen peas?
I did both, with frozen and fresh... there is a world of difference...
If you think that all michelin star restaurants do peas soup from fresh peas, that just telling me you've never been there and have no idea what they do ;)
Is there a reason you use frozen peas and not fresh ones for the soup?
Because it is more cheap and the result is very similar
Can you do it without meat. Because I am a vegetarian but I do eat fish so that makes me a Presbyterian I think.
Yes ofc you can do it without a meat
Amazing! I'm gonna make it right now...But without bacon as I don't eat meat)
Great, let me know how was it ;)
Hey chef can we use something else instead of double cream ?
Why do you want to change it?
@@ChefMajk just need a substitute so when I don't have double cream I can use something else
@@darpanpatel1013 you can use maybe milk, but it will be not the same.
@@ChefMajk Okay thank you so much chef. I would definitely try out this recipe it looks delicious ❤️
What is the name of restaurant in london where you was working?
Restaurant Story
Can I ask...what does "garnish" mean in the food world? When i was very young i thought it just meant decoration...so what counts as garnish?
Basicly dish is made from a protein, garnish and souce...so garnish are all the vegetables, fruits, crisps etc.
@@ChefMajk I saw one episode where Ramsay called pasta a garnish bc steak was the star of the dish (someone made skirt steak with tomato cream sauce linguine), is that accurate to call the pasta a garnish?
Yes pasta can be garnish as well when is next to the meat.
Great video, i would use a basic white mirepoix for this as a standard, is there any reason that you dont use celery and leek? Also another question, why not build the garnish on top of the soup? I can only imagine that this is so the guests at the restaurant you work at can see the presentation and then pour over their soup. Im just not a fan of pouring the soup over as it feels like the presentation becomes pointless. Im not trying to take away from your process, im just curious as a fellow chef teaching on youtube.
You can use leek or celery if you want but it gonna be less taste of peas and more vegetable, is it up to you.
For me soup on the side is standard in good restaurants. Is it very hard to do nice garnish on the top of the soup. But is it possible for sure, but for my presentation and picture is this style much better :)
They served the soup because the plates need to be presented with the garnish later your server pours the soup for you !
Wooooow ......❤️❤️❤️🥣🍜🥗
:) :)
The yolk almost dripping into the bowl gave me anxiety.
Really good dish, but there is no way thats a liter of chicken stock
You are right, not sure how I did it. Probably I did not make a full recipe that time
@@ChefMajk ahh okay makes sense
this is cream soup
Yes, you are right
It would be better if you put the plates with tongs not with hands
Maybe yes 🤔
@@ChefMajk corona time