In this video I am answering the question what are the various soup types in French cooking. For an example of those I ma also demonstrating how to make and escoffier style roux base corn soup. ONLINE COURSE: NEWSLETTER►
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ENROLLMENTS FOR MY ONLINE COURSE “GET STARTED WITH FRENCH COOKING”
STARTS MID MARCH 2020
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INGREDIENTS: ( for around a liter /2 cups of soup)
400 grams of sweet corn kennels out fresh from a cob.
25 grams plain flour
25 grams plain butter
500 ml of full cream (whole) milk
salt of the seasoning
up to 100 ml of double cream ( heavy whipping cream) tablespoon of cream
Notes keep 1 or tablespoon of corn kennel to sprinkle over the soup just before serving.
add the cream in the soup just before serving.
if you use a fresh corn cob it will have to be cooked before hand.
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ENROLLMENTS FOR MY ONLINE COURSE “GET STARTED WITH FRENCH COOKING”
WILL BE OPEN AGAIN MID MARCH 2020
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UTENSILS AND COOKWARE STARTER KIT:
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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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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: