Learn how to make a Broccoli Soup Au Gratin recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Broccoli Soup Au Gratin.
This is why I love you Jon. You easily could have edited this to make it seem like you are perfect everytime but instead you let us not only learn from the mistake but appreciate how you got from error to success.
lmao I died of laughter when you said the first batch was terrible. I not only love this channel for your sense of humor, (obviously), but also for how brutally honest you are with all your recipes subbie 4 life!!
I once cooked a pot of gooey starch, because I thought you could simmer spaghetti noodles low and slow. This year during the holidays, I noticed people were actually excited that I was cooking. It was a surprise to me, and it felt very good! I've come a long way, thanks to you Chef John. :-)
Thanks for showing the whole video. This is a perfect example of how to "stay with it" to achieve the desired results. Winner Winner - Broccoli Soup for Dinner!!!
The thicker version looked like gourmet baby food, and from your reaction, it possibly tasted like it. Glad you left that part in, and explained how to fix it, since many people would end up with the same results if they tried this. The thinner version looked excellent, and good point on using bite size croutons. Also love the mix of cheeses you used. Love your videos!!!!
Adam Fuzzybutt He's not everyone's cup of tea. I personally like his voice, it makes the execution of the jokes so much better. Go watch his older stuff, from like 2007 - he has a much deeper voice in those videos.
After watching this, I opened a can of cream of chicken soup, buttered and toasted some bread, got my pack of sliced "cheese", put it in a stainless steel bowl and popped it in the oven. I feel so gourmet.
I kinda like how you still showed your mistakes in the video, its cool because it shows that even a chef like you isnt perfect and we mess up but dont stop filming because the show must go on!
One thing to really love about your methodology is you include some of your failures and admissions of imperfect successes. It definitely helps us kitchen neophytes who really don't know a lot about what we're doing or how it's supposed to turn out.
I appreciate the educational purpose of your videos like this one, Chef John. You never needed to show corrections or a remake, just final results. But there was a lesson to be taught. Thanks.
I always get so excited when I see that you've posted another video. Your recipes are always so amazing, and watching you cook always convinces me that cooking isn't as complicated as we novice cooks are afraid it is. I love when you show us your mistakes too - it reminds me of myself in the kitchen attempting new things. It's hard to describe a cooking video as inspirational, but your cooking videos are inspirational. Thank u Chef John
I had a comment but I can't see through my tear!! Too funny!! Love the Dan Fouts reference...appropriate for the way you "Charged" ahead to save the soup!
What I love about your videos is how transparent you are with your experimentation, your mistakes, and your results. And of course you have a golden voice. Thanks for the recipe!
It's 3 degrees Fahrenheit outside here in lovely Wisconsin, where 90% of the Wisconsinite diet consist of beer, cheese, bratwurst sausages, and the Green Bay Packers. As I am also a broccoli lover, this soup looks delicious and totally perfect for consumption in Wisconsin on a bone chilling day. I am convinced Chef John is secretly a cheese loving Wisconsinite that enjoys good micro brew beer and loves the Green Bay Packers.
Well, Chef, don't feel bad. You salvaged the operation with no waste. A little time was all that was lost. You tried, erred, corrected and saved us the trouble.
Thaaanks Chef. My next food wishes: 1. cheese soup with crutons and broccoli toppings 2. bread soup with stale broccoli and cheese topping 3. bread soup with stale cheese and broccoli toppings 4. cheese soup with stale broccoli and melted bread And as aaalways, enjoyyy!!
Glad that you let this be a learning experience and more so that you shared the mistake with us! This was sure to happen to some one and now we have an idea how to prevent "broccoli bread pudding".
Thank you for showing the mistake and giving a recommended correction. Tried it with your third suggestion, more chicken stock, and cubed day old French bread with the cheese on top and liked the results.
Awesome video Chef! I really appreciate videos like this, where you show some problems you ran into that might not seem obvious, rather than just redoing it the "right" way using the magic of editing.
I have had to save many dishes, so it was so nice to see that mistakes happen and lessons are learnt. After the amazing experience with your potato leek soup, I'm looking forward to trying other cream soups. Cheers Chef John!
I once had cheese & broccoli soup at a restaurant, I then found out that the staff dropped a used dish sponge in it, never ate there again! Just felt the need to share. Anyway this looks like a great alternative! :D
The manager's kid (young- 7-10?) was bragging to his friends about how he dropped a 'dirty used dish sponge' in the main soup pot in the kitchen and how his mom (the manager) saw him do it but didn't do anything about it...including not taking the sponge out of the soup, or dumping it out- she let it be served filthy. Good news it that place is closed down now. Health problems ya know?
I would try this without blending the soup, or maybe just blending a portion of it. I thought it was strange when he blended it, I prefer broccoli soups to have broccoli chunks in it.
I love that chef John isn't afraid to show a failure. There is so much more to learn form a mistake, than a success. Keep it up chef. You are the Han Solo of this broccoli YOLO... I just used YOLO in a sentence, I need to be punished.
Something I've been wondering for a while is why we don't want the garlic to brown at all in these recipes. Isn't toasted/roasted garlic pretty delicious? Just wondering, thanks.
Not sure if I enjoy the skill you show or the cadence and tone changes in your voice more. Either way thanks Chef, you are doing it right as far as I can tell.
