Jacques Pepin’s vegetable soup is made with hearty fall vegetables like yam and leek and uses crushed angel hair pasta for thickening. (1:00). For the main course, Jacques shares his technique for cooking flavorful lentils (5:36) to serve with grilled cabbage stuffed with sausage (10:56). For dessert, Jacques prepares a fig and pear gratin (15:29). Lots of great cooking tips and techniques in this episode!
Today’s Gourmet with Jacques Pépin – Full episode
Season 1, Episode 12, 1991. Soup
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About Today’s Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques’ culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
20 Comments
My favorite CHEF of all times!! All the way down to the accent!👍 😅
Absolutely my favorite chef in the world. What a great human.
wonderful chef.. thank you….
You are such a good teacher! Thanks!
I'm having difficulty understanding the specifics about the figs. Were they cooked?
Jacques Pepin makes me want to go look in my fridge and freezer to see what kind of soup I can come up with! 🍲
Loved the soup: so simple and I just made it!
I thought it cried out for a couple of tablespoons of basil pesto to finish off. Something Chef has done in one of his cookbooks, I think. 😉
P.S. Are his knives sharp or what..? 💔
Oh those good old days when at least vegetables were available on an affordable price.. I miss those days dearly 🙁
Jacques Pepin is a genius —combination of his classical training in his native Lyon area, then in the finest restaurants of Paris, cooking for President de Gaulle and family, finest restaurants of New York, and his childhood love of real food for real people like like his family. But most of all, he loves food —eggs, veggies, chicken…like the way he talks about leeks…wonderful.
I make cabbage rolls and I don’t think the way he cooks his are moist/juicy. They look dry.
He really is a good chef – and he’s so driven to spread and give us all his knowledge and skill.
Top chap!
Interesting to recall that there was a time that Americans did not know what coriander was. You also could not get fresh ginger in the produce section, and had to settle for dried ginger powder when you were lucky enough to get it.
Real cooking. No edits
Top Tip- When you’ve boiled an egg in a pan, don’t throw the water away. Simply add salt and pepper and hey presto: Boiled Egg Soup!
God bless you Mr Pepin!
☝☝
How long can I keep vegetable soup in the refrigerator?
The Master!
Beautiful set design, too. I miss the 20th Century!
This reminds me of the couple of years after graduating from college. Everyone would give you your dream job, but no one wanted to pay. We had group meals made with whatever we could afford. Those were the days.