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.
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!
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
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.
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!
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!!!
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?
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.
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?
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.
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
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
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.
@@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?
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 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.
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.
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 .
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.
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.