The secret to a world-class French soup isn’t just the ingredients—it’s the professional framework.
Most home cooks make vegetable soup by boiling everything in a pot of water—but that often leads to watery, thin results. In this video, we dive into the classical technique defined by Auguste Escoffier in Le Guide Culinaire.
We explore the 4 essential categories of French soup (Consommés, Purées, Veloutés, and Creams) and demonstrate the professional way to make Potage Cormeilles—a stunningly smooth green bean and potato purée.
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🕒 CHAPTERS:
0:00 Welcome & A New Way to Master Soup
1:22 Escoffier’s 4 Categories of Soup Explained
2:38 Category 1: Consommés (Clear Soups)
3:20 Category 2: Purée Soups (The Foundation)
4:20 Category 3: Velouté Soups (The Mother Sauce Base)
5:45 Category 4: Cream Soups (The Béchamel Method)
7:35 Recipe Intro: Potage Cormeilles
7:57 Mise en Place & Ingredients
8:47 The Secret to the “Diamond” Garnish
9:32 Preparing the Potatoes
10:40 The Blanching & Stewing Process
11:22 The Concentrated Purée Technique
12:22 Diluting to Perfection (Consistency Adjustment)
13:38 The Final “Chef’s Touch” (Butter & Cream)
14:05 Tasting & Presentation
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9 Comments
👨🍳Want to master more Escoffier classics ? Join our Soup course here: https://www.thefrenchcookingacademy.com/soupe-du-jour
Very nice
I think I could live on soup. With some good bread and butter of course.
I can't wait to give this delicious recipe a try Thank You so much 💙🌼🐝
And this is why I watch your channel, I just learned not 1 but 3 new things ❤❤❤
Whatever you do, wherever you go, … bon chance!
I make a cream of asparagus soup using many of your techniques. Great video.
Ah, Stephane! I have been waiting! I am a piégeur de métier in a Northeastern state and have been waiting for you to drop a video of a nice soup I can enjoy after a day out in the snow!
Made a small mistake that made a great difference on the final result. You added black pepper. Don't add black pepper.