I couldnt help be nostalgic all the way through this video. I remember when my Nan used to break out the boss blender back in the 80's for a treat. Mostly she used water baths and liquid nitrogen though.
Heston, I made your soup and was blown away by its flavour, texture, and frankly, ease of preparation. This soup Sir belongs in space for Astronauts to eat as comfort food.
Like Gordon says, season your ingredients as you cook. This way, it will be much easier to adjust the seasoning at the end instead of trying to season a whole pot of soup, most home cook wouldn't know how much seasoning to put.
1. Stir - Cuts up stuff with the blades. 2. Mix - Cuts up stuff with the blades a bit faster. 3. Chop - Cuts up stuff with the blades a bit faster. 4. Blend - Cuts up stuff with the blades a bit faster. 5. Mill - Cuts up stuff with the blades a bit faster.
Just made this and yes it was delicious! Very aromatic, great tips on cooking times of aromatic mushrooms and vegetables. I didn't have Vermouth so used a drop of sherry.
Just dId a version of this. No potatoes or leeks (because of a diet I'm following) or milk (half and half + heavy cream instead), cooking sherry instead of vermouth because that's what I had. Mixed in the blender more so it's a little aerated with lots of bubbles (maybe thanks to the H Cream). It is so delicious.
Liked the sprinkle of mushroom powder on top. Needs just a few croutons, a sprig of parsley, and maybe a drizzle of olive oil to complete the presentation...
The point of the bowl is to find a ratio equivalent value for the 'best' salt mass for the dish, actually making it entirely (although i will admit subjectively) non-arbitrary.
@@earendilthebright5402 why not just salt the soup entirely to taste, instead of in a little bowl? Just add some, taste, and add more if needed until perfect
He said to use the small bowl to train your palate - keep adding salt until you like the taste. He's suggesting that most people don't put enough salt into their cooking. The bowl test is to make you aware of the fact that more salt tastes better. He also says that he knows from experience how much salt to add to the blender - it's not arbitrary.
its looks good but mine has chunks of mushrooms in it. other than it's almost the same as mine. But I put green onion as the garnish and olive oil to lift it.
You can buy dried shiitake mushrooms in the asian foods section of almost every grocery store (and definitely at any asian grocer), they ain't expensive either. 5 seconds in a blender.
Say, so all I needed to make great soup was a Sage™ Boss™ Blender! Who knew? There I was thinking it had more to do with ingredients and cooking skill.
+tSp289 he just said you could blend it pass it through a sieve but that would get messy...if you want to be sarcastic and mock the video at least do it right lol
you need a 2000 pound blender to make a simple mushroom soup, and that how my friends most of the British food turns out to be almost shit every second time I taste it.
just made his pea and ham soup and had to pass solids through a sieve for maybe an hour, I have a migraine but the texture is fucking great, bastard good food
too many E-Chef in comment section... there is lot of information you can get in this video more than other cooking video.. but all of you can do is complaning about ad in literally ad video, wonderful brain
PandoraWolf take out 20% or more depending on the amount of mushroom you want out and to the side. Once the soup is blended throw the ones you put aside in the soup.
Fantastic, but the kitchen looks too much like a set and not a real kitchen. Too sanitized and pristine. It doesn't go very well with the "comfort and nostalgia" soup.
I love the way master chefs season dishes....Pinch of salt for 2l soup....pinch of pepper hmmmmm delicious.....while you adding 1spoon...not enough so another in hmmm still taste shit:)
Heston: I like you. I like your food. What I do not like is watching a commercial for a blender in the guise of a video recipe on youtube. Please don't do that.
While I agree with you to some extend, you do have to appreciate that is not just a commercial. There is real information and value here, which is miles better than a standard commercial that focuses primarily on the service or product.
someoneyouknow12 Same reason an operating room or hotel linens are often white, to gauge the level of cleanliness in a high contamination environment. High lumen lighting is also essential in these environments to visualize all aspects of operations and sanitation. Lastly it's a minimalist, modernist gastronomy kitchen- those guys love white to begin with.
Tecnolgia is right, it does not blend within 3 secs. Further, what he does is very dangerous or he used cold soup. I own a high speed blender and when I mix hot liquids, I fill the mixer only half way and take of the middle lid part, so pressure won't build up.Then you start slowly. Using a hot liquid, filling the mixer 3/4 full and covering it 100% results in exploding. Heston - you can do better than that!
GUYS... Unlike marco pierre, he is showing you a blender that doesn't melt instead of knorr bouillons and claiming its your secret for years and that you should try it.
A little pretentious telling us how to salt food. Like only chefs know how to season food. My grandmother-the “home cook”- doesn’t describe her food with big words like this “chef” and her cooking is better than some chefs out there who just like to hear themselves talk. Lol 😂
@@stanvanillo9831 Are we cooking or are we baking here..??? In baking we weigh dry ingredients because of their DENSITY....Don't need to ask anyone..already been taught !!!!!
I dont agree with the stuff about the salt. In restaurants you usually get way over salted things. If you use the right ingredients and some herbs and spices at home insted of overdoing salt you get a healthier and also delicious meal PS: SELLOUT, you need a knife, a pot and a fire to do all your cooking
Depends on where you live though, as it seems to be an acquired taste. I tend to find food served in UK or US restaurants rather bland and always have to ask for some extra salt. In Germany we are not that afraid of salt.
I couldnt help be nostalgic all the way through this video. I remember when my Nan used to break out the boss blender back in the 80's for a treat. Mostly she used water baths and liquid nitrogen though.
Lol this took me a while to get
Your nan sounds great
Heston, I made your soup and was blown away by its flavour, texture, and frankly, ease of preparation. This soup Sir belongs in space for Astronauts to eat as comfort food.
I like how the title was changed from "Heston's famous mushroom soup" to just "Mushroom soup".
Beautiful recipe and I absolutely love Chef Blumenthal's way of presenting and explaining everything with loads of informations. Thank you.
Now if he added to that a knorrr stock pot, this video would be gold! ☺️
Marco would be proud! 😂
underrated comment
Hahaha
Haha. That’s what was missing 😂
It's your choice.
Next do a Scoff/Knorr crossover event where Heston and Marco make Stockpot Soup.
blend the stock cubes and snort them
@@jorggggggg
Or rub the powder on your skin, it's your choice.
@@Elrond_Hubbard_1 the niche-ness of this joke is what gets me
@@Elrond_Hubbard_1 Again, there's no real recipe
Scknorrff.
Probably the easiest $20,000 he has ever made..
ASMR: Groovy Cuts lol. Add a couple of zeros!
that consistency of the soup at the end got me like dayumn !
Don't know if he was promoting mushrooms or the blender! 🤓🤓🤓
Like Gordon says, season your ingredients as you cook. This way, it will be much easier to adjust the seasoning at the end instead of trying to season a whole pot of soup, most home cook wouldn't know how much seasoning to put.
Absolutely amazing receipt and presentation. Watched this 10 times. Tasted awesome too!
I use the package of Knorr Stockpots to protect the blenders high tech knobs from the lamb sauce
really mashing up the famous chef memes there
It's your choice
😂
His silikon spatula is magicly turned into wooden spoon and back on cooking closeups! Heston is a magician!
his resting facial expression is always "what the fuck are you on about?"
Absolutely love Chef Blumenthal! My dad and I used to watch his show all the time. He's in my top three chefs to meet! ^.^
aj weiss Jaime Oliver and Rick Stein :3
Raymond Blanc is another favourite
keto
1. Stir - Cuts up stuff with the blades.
2. Mix - Cuts up stuff with the blades a bit faster.
3. Chop - Cuts up stuff with the blades a bit faster.
4. Blend - Cuts up stuff with the blades a bit faster.
5. Mill - Cuts up stuff with the blades a bit faster.
Gordon would have been seasoning the hell out of this soup from the start...
Beautifully, yeah?
i want to have that soup.. So Mouthwatering .. so soulful
Made this soup last nightn which took 15mins max.! Absolutely delicious, though with the butter & cream, somewhat calorific! *****
Just made this and yes it was delicious! Very aromatic, great tips on cooking times of aromatic mushrooms and vegetables. I didn't have Vermouth so used a drop of sherry.
Something about his face and glasses makes me want to give him a hug
WHAT A VIDEO AND WHAT A CHEF.
Vermouth really good chef
That's exactly what I needed, just perfect.I'll try it tomorrow 👌
Glad we could be of help. Let us know how you get on!
Ghiz binthuda nnynbp
Ghiz binthuda n
Ghiz binthuda j
That looks REALLY smooth. Pushing a pureed soup through a chinois is so exhausting. You've got me thinking.
Some butter...... proceeds to put the world's supply of butter into the pan
Just dId a version of this. No potatoes or leeks (because of a diet I'm following) or milk (half and half + heavy cream instead), cooking sherry instead of vermouth because that's what I had. Mixed in the blender more so it's a little aerated with lots of bubbles (maybe thanks to the H Cream). It is so delicious.
keto?
Liked the sprinkle of mushroom powder on top. Needs just a few croutons, a sprig of parsley, and maybe a drizzle of olive oil to complete the presentation...
Oh! I need that blender!
Seasoning like a pro. Salt and pepper, wow, I am really impressed.
What is the purpose of seasoning the little bowl..? And then just pouring an arbitrary amount of salt in the blender.
so you can find the correct seasoning so you don't over salt all your soup instead f a half a ladle.
r
The point of the bowl is to find a ratio equivalent value for the 'best' salt mass for the dish, actually making it entirely (although i will admit subjectively) non-arbitrary.
@@earendilthebright5402 why not just salt the soup entirely to taste, instead of in a little bowl? Just add some, taste, and add more if needed until perfect
He said to use the small bowl to train your palate - keep adding salt until you like the taste. He's suggesting that most people don't put enough salt into their cooking. The bowl test is to make you aware of the fact that more salt tastes better. He also says that he knows from experience how much salt to add to the blender - it's not arbitrary.
Anyone else have an urge to snort that powdered mushroom?
Did not know Flea could cook when he let his hair grow out... He should keep it long. It looks better on him.
This man is hoooottttt... his level of knowledge, sophistication and cooking skills are a total turn on...😏
The Sage Boss blender looks very similar to the Breville blenders sold here in the U.S.- are they similar products?
Yes, Sage = Breville
My favourite part of this ad was definitely the part where he cooked.
but why didn't he use handheld blender?
Meshal Alshehri immersion blenders do not have the amount of horse power necessary to homogenize a soup like a vitamix or this blender do
Because he is not being paid to promote a handheld blender.
Why don’t you add Salt when sweating the mushrooms??
its looks good but mine has chunks of mushrooms in it. other than it's almost the same as mine. But I put green onion as the garnish and olive oil to lift it.
Why he looks under pressure? Have they not given him a free hand? Salut to this grand master
i just found out how hard it is to make mushroom powder....also it took me 1.5hrs in total (including time to slice mushrooms, onions etc)
Just bought my online. Will it be as good? Possibly not, but I’ve not had the oven on for 1.5hrs.
You can buy dried shiitake mushrooms in the asian foods section of almost every grocery store (and definitely at any asian grocer), they ain't expensive either. 5 seconds in a blender.
Say, so all I needed to make great soup was a Sage™ Boss™ Blender! Who knew? There I was thinking it had more to do with ingredients and cooking skill.
+tSp289 he just said you could blend it pass it through a sieve but that would get messy...if you want to be sarcastic and mock the video at least do it right lol
He did it perfectly.
He did it perfectly right.
Why would I use a blender with boiling hot soup when I could just use an immersion stick blender for 3 seconds?
J. Davis not the same
it doesnt puree as well as a blender
Late response... ...but for a product placement.
Didn't know George Michael could cook. Man that guy was talented !!
1.5 kg of stock??
you need a 2000 pound blender to make a simple mushroom soup, and that how my friends most of the British food turns out to be almost shit every second time I taste it.
I scough Everytime my old acquaintance smoked sage!...
just made his pea and ham soup and had to pass solids through a sieve for maybe an hour, I have a migraine but the texture is fucking great, bastard good food
too many E-Chef in comment section... there is lot of information you can get in this video more than other cooking video.. but all of you can do is complaning about ad in literally ad video, wonderful brain
Ang daming kaartehan ng chef na toh. Echusera! Madali lang itong lutuin. Lol
Does anyone know if this a clip from a DVD ?Is it to promote one of his books? if so, which book and which dvd title?
It's a recipe from 'Heston Blumenthal at home"
UGGGGGGG Grassy!!!!
I would love to have some chunky mushrooms through that soup.
PandoraWolf take out 20% or more depending on the amount of mushroom you want out and to the side. Once the soup is blended throw the ones you put aside in the soup.
Why can't you just use an immersion blender?
Sean Reilly I think we all know that.
Fantastic, but the kitchen looks too much like a set and not a real kitchen. Too sanitized and pristine. It doesn't go very well with the "comfort and nostalgia" soup.
+MrJre4491 have you ever worked in a prof. kitchen? It looks like that when a shift starts and when it ends
Delicious! You are The Shit.
he lost all concentration after tasting his salty soup
Love Heston, awesome recipe. But please don’t put a bunch of stuff on top of the counter, in the middle of the shot and in front of the chef!
He's all about the notes of flavour...nothing is simple with him ...I'd hate to see a toasted cheese 🧀
So frying a bunch of veg and throwing it in a blender is too complicated for you? I'd hate to have dinner at your house.
Curb his Charlton heston
Some butter...
Don't have a Boss blender so I can't make this soup. I think I'll go and buy a Boss Blender so I can make this soup.
I don't have this tiny bottle for milk 5:29 so I can't make it too
Pale blue dot - millions of miles
Earthrise - hundreds of thousands of miles
Heston Blumenthal cooking mushroom soup - very far away
It was all good but one, pls work on your mic. I can hear you loud and clear and then 5 seconds later you're fading away.
Couldn't you just microwave the stock?
Altay Nuhoglu Why waste time doing that? It’s much easier to heat it over the stove while the veggies are cooking down than to microwave it.
@@sergeantwilliams8185 Yep, that makes sense. I wasn't paying attention, assumed he bought stock from a carton...
ok , let me just go sale my car to get the Boss blender first.
I'd have used a Bamix for this. Less washing up and don't have to do it in batches. Also, no risk of Vesuvius
I love the way master chefs season dishes....Pinch of salt for 2l soup....pinch of pepper hmmmmm delicious.....while you adding 1spoon...not enough so another in hmmm still taste shit:)
wonder how he looks like with long hair
take away: put more salt than your usual home cook amount
Doesn't beat the chicken
It's spelled "Shiitake"
Shit take owo
Some people put leeks in soups others take leeks in soups. Great blender commercial.
That is a loooot of butter.
The leeks????
OMG he sounds like gordon ramsey!!!!
no
Heston: I like you. I like your food. What I do not like is watching a commercial for a blender in the guise of a video recipe on youtube.
Please don't do that.
While I agree with you to some extend, you do have to appreciate that is not just a commercial. There is real information and value here, which is miles better than a standard commercial that focuses primarily on the service or product.
Heston gets paid to do what he loves. We get taught a recipe. Company gets its name out there. Everyone's a winner. What's the problem?
Yea right, cause that was classic commercial that you can see everywhere everytime... and ofc now you just HAVE to go and buy that blender...
Those camera angles are the worst. I couldn’t care less what the side of that pan looks like. Show me what’s inside
Don't know if he was promoting mushrooms or his face
Why would u paint a kitchen white......the one place that gets the most dirty.....
So you can see where it is dirty and deal with the problem.
***** You should have watched Hell's Kitchen. Then you will know whats the importance of cleanliness in the kitchen.
probably it will look more attractive... plus its not really a " real kitchen " where they cook in all the time....easier to maintain
someoneyouknow12 Same reason an operating room or hotel linens are often white, to gauge the level of cleanliness in a high contamination environment. High lumen lighting is also essential in these environments to visualize all aspects of operations and sanitation.
Lastly it's a minimalist, modernist gastronomy kitchen- those guys love white to begin with.
What the f is tennis soup?
does anyone else notice that he talkes exactly like gordon?
Who the fuck measures stock in kg's?
Second 0:28 Gordon Ramsay my friends.
Tecnolgia is right, it does not blend within 3 secs. Further, what he does is very dangerous or he used cold soup. I own a high speed blender and when I mix hot liquids, I fill the mixer only half way and take of the middle lid part, so pressure won't build up.Then you start slowly. Using a hot liquid, filling the mixer 3/4 full and covering it 100% results in exploding. Heston - you can do better than that!
GUYS... Unlike marco pierre, he is showing you a blender that doesn't melt instead of knorr bouillons and claiming its your secret for years and that you should try it.
A little pretentious telling us how to salt food. Like only chefs know how to season food.
My grandmother-the “home cook”- doesn’t describe her food with big words like this “chef” and her cooking is better than some chefs out there who just like to hear themselves talk. Lol 😂
Mushroom powder??? I get mah sheet from Aldi beeeetch!
Say it don’t sell it. And don’t try to sell the f out of that blender hahaha
1½ KG vegetable stock .....are you serious ?....in cooking liquid is measured by volume.....cc or ml, dl or litres....Love your glasses...
@@stanvanillo9831 Are we cooking or are we baking here..??? In baking we weigh dry ingredients because of their DENSITY....Don't need to ask anyone..already been taught !!!!!
What he forgot to mention is the blender costs around £200-300!!
are you poor?
i swear this is so fucking awkward, watching this i don't think he actually cook in the kitchen
Jason Lee yea he somehow got his three michelin stars just by pouring hot water on some instant ramen
this is less about cooking than selling the damn blender
Is this guy high?
11 minutes for mushroom soup? nah ..
If you can make a decent mushroom soup from scratch in 11 minutes lol
I dont agree with the stuff about the salt. In restaurants you usually get way over salted things. If you use the right ingredients and some herbs and spices at home insted of overdoing salt you get a healthier and also delicious meal
PS: SELLOUT, you need a knife, a pot and a fire to do all your cooking
Just wondering, how do you puree your soups with just a knife, a pot and a fire?
Salt isn't unhealthy though.
Depends on where you live though, as it seems to be an acquired taste. I tend to find food served in UK or US restaurants rather bland and always have to ask for some extra salt. In Germany we are not that afraid of salt.
this is wack
Cook, not chef.
Grey slur, looks revolting.