Make the soup that bear the name of one of the most famous French courtisane. chicken and mushroom veloute style cream soup inspired by auguste escoffier called the crème Agnès Sorel.
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🧅🥕INGREDIENTS🥕🧅 (serve 4 )
1 liter homemade white chicken stok of excellent quality
50 grams flour
50 grams butter
50 grams finely sliced leeks ( just the white part)
200 grams mushroom ( a mix of trimming and whole mushrooms)
50 grams of julienne of mushroom
100 grams julienne of poach chicken breast
100 ml cream (heavy cream)
For the mushroom julienne:
2 tablespoon lemon juice
50 gram butter
50 ml water
salt
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: