FRENCH TIP : Herbes de provence are actually utterly rubbish. Brands selling those will usually pick up whatever leftover there is of individual dry herbs ( thyme rosemary etc ) and pack it all together. Herbes de provence DIY just requires you to mix actual herbs, and very few of them, don't buy end-of-the-jar shitty herb crumbs for a stupid price
Maybe it's just me, but he appears to have thoroughly enjoyed this one. He truly dialled up the self confidence and showmanship up to 11 and I am loving it! You are getting better with every video!
Make Indian Soups. Some suggestions: 1. Sambhar and Chaaru (both r different) South Indian soups 2. Kadhi pakora from western India 3. Dal (not exactly a soup but delicious) 4. Saags These are the most famous ones. But there are always family specific ones.
Sp4zie was the guy that introduced me to your channel and honestly when I see the amount of progress you did in such a short period of time in vid quality and cooking i am genuinely happy to be a part of this. Love u Andong, you're one of my absolute fav on TH-cam.
Oooh, interesting! Potato soup in the American South is very very creamy. We use milk as the liquid and blend up the potatoes like very soupy mashed potatoes, then top with bacon bits and cheddar cheese! I'm going to try adding smoked paprika to mine, that sounds amazing.
I'm from southern Germany, and my grandma also makes a cream soup out of it! She cooks potatoes and root veggies and the green of celery in veggie stock and blends it, when the potatoes are done. Sometimes bacon in the begining, but then it gets blended with the rest. A little bit of cream or creme fresh, then add some smoked pork sausage and let it sit for 30 minutes - better over night. It's amazing!
I suppose it’s a regional thing. Until now Potato soup has also been creamy for me (I am from east Germany). In restaurants here you’d often find either “Kartoffelsuppe” (potato soup) which might be more similar to Andong’s version, while “Sächsische Kartoffelsuppe” (saxonian potato soup) is the creamier kind
For this soup season I highly recommend you to try Turkish Tarhana Soup. It is a traditional, spicy Turkish soup and it is a staple in Turkish cuisine. It takes days to make and has a very unique taste. Perfect for the cold seasons.
In the interest of internationality I vote against it, since we already had mercimek çorbası in a previous episode as a Turkish soup. But I personally love tarhana and encourage everyone who doesn't know it to try.
Thanks for continuing to make these despite the algorithm trying to bring you down! I started on my soup journey with your lentil soup recipe and now I make soup all the time. Can't wait to try this one!
The potato soup I make turns out thick, white, and creamy. It always tastes amazing. I also like to do a mix of bacon and a smokey sausage then cheese on top as well as putting carrots and celery in while cooking
The opening music reminded me so much of Across Japan. Can that probably be the next inspiration for Japanese soup recipe? Anyways love from the Philippines.
And I reply, Danish Smoked Salt is the real answer. You can get it from Fuchs here in Germany. It is soooo awesome, and it contains nothing but salt and smoke, no chemical additives like liquid smoke.
@@RustyDust101 The only common "chemical additive" in liquid smoke is vinegar. And not even all brands have that. It is literally made by heating wood until it smokes and spraying water through the smoke.
@@Nachtelfin0des0Todes Agreed, everything is obviously chemical. But if you mean that anything chemical is also positive for our bodies then I do tend to disagree.
@@timseguine2 That depends a lot on the brand of liquid smoke you get. Some only use the method you describe, others use an extract from modified yeast cells that produce a so-called 'natural' flavor based on certain target groups preferences. While 'natural' yeast derivatives are not inherently bad, it simply adds to the load of additives that can be legally added to many foods to enhance their flavors.
You should make Swedish Köttsoppa (literally, Meat soup) A simple soup made of bone broth seasoned with allspice, white peppercorns and bayleaves. Most common is beef bones, but moose bones are also used if you hunt/know a hunter whom you can get bones from. Obviously from the name, you have a bit of meat which you can just boil with the bones before cutting into pieces. Some simple dumplings called klimp (just flour, milk eggs and salt mixed together, which you put into the boiling broth piece by piece) are essential to the soup and is by far the best part of the soup For vegetables; carrots, leeks parsnips, potatoes and rutabaga are common in my family, but I have heard of people using cabbage and horseradish aswell Year 2, day 1 of asking Andong for Köttsoppa
Please make a blooper video with all the scenes where you drop stuff on the floor and show how it looked like at the end of the recording :D thank you for the great video Andong+Team
Try to add dried (rehydrated) mushrooms, it’s a game changer because it gives you that umami taste that would otherwise be missing. If you don’t like the texture just chop them up real finde (I do that) :)
If you still accept suggestions for soup season then I would like to suggest exploring more soups from Central and Eastern Europe. How about something Hungarian? Hungarian cuisine is very hearty and comforting, so it's perfect for this kind of playlist and it seems to be quite underrated in the international food community. Halászlé, a kind of very classic fish soup that's full of Hungary's characteristic paprika would be a great candidate.
I know first hand that Hungarians know what's up, cousin in-law is Hungarian and she taught me the wonders of lard on bread rather than butter with a touch of paprika (the good stuff from Hungary) and Hungarian fruit moonshine.
I'm sure you have this year's Soup Season all planned out, but I couldn't miss this one because I really am looking for cheap, hearty recipes and potato soup sounds like a good one. With the global economy in the state it's in right now, soup is a great money-stretching type of meal solution. I hope you can try to find us some great low-cost additions to our weekly menus this year, we need all the help we can get! [EDIT: This didn't turn out to be a particularly inexpensive soup. There are two ingredients I have never heard of nor can I probably get without importing them. Still, it looks amazing, there might be some workarounds I can figure out.}
tends to be local variants on the stock things, pretty much regardless where you are. Might just look a bit different, and you don't really need the special stuff. Mix a local recipe with his
As understood it, you are not supposed to cook it exactly like he did. You should use ingredients that you can find easily and that come closest to what he used.
Use ingredients available locally! Smoky meats can be cheap and vary by region, and if you cant find cheap smoky meats, find normal ones and add smoky spice! For example, I do not have great availability of sausage and deli meat, i would probably get a relatively cheap package of smoked beef bacon or even cheap mortadella, and compensate with the smoked paprika. Additionally, I do not have easy or cheap access to pork products, but neither does the non-pork variant exist here xD. This recipe can be adapted very easily to be cheap and accessible for your local ingredients, and as Andong stated, the more important bits are the preparation techniques, and when you add things in. I hope you can substitute things with ease wherever you are!
@@leilas5419 Oh, yeah, smoked meats are easy, but the jar of meat drippings and the "something you make stock with in a cup," those are not things I know where to get. But no those are replaceable with something, I imagine.
@@trublgrl if you want you can make your stock yourself. Get some cheap bones from your butcher, some veggies onion, leek, carrots; celeri. Big pot, water, boil for hours. Remove solid parts. Protionate the liquid and put in freezer.
Andongs new studio is going to be filled with plastic cups on the ground in a couple months if he keeps throwing them off screen. Great set! Love the 2 different camera angles, one stationary and one is actively being operated by someone as well as the lighting and the minimalistic design in the fore- and background
You've inspired me to serve potato soup with extra crunchy hash browns, bacon, & a sunny side up egg on top henceforth (plus the usual dollop of sour crema, caramelized onions, & chives), meaning this is now breakfast food to me
Thank you Andong for this recipe, I've made it twice now, both times with smokey goose sausages i get from a local hunter, and the family loves it. It is going to be a regular in our own Soup season.
I am so happy to have soup season back. I have been expirmenting with variations on your coconut soup so much. I still wanna try the turkish one. This one looks yummy
Are we not going to get the story about Andong's dueling scar? I mean, obviously he won, but how'd the other guy fare? What did you do with his lands and properties?
Made this one recently and loved it! Tip: instead of potato chips use those little potato sticks - those stay slightly longer in that sweet spot midway between crispy and floppy.
YES! This is by far my favorite series on TH-cam! Even though, as an American, it hurt me that there wasn't any cream in the recipe 😂. Congrats on the new studio! I think we’d all love a tour at some point!
This looks so good! If you're taking suggestions for next videos, might I suggest Boston clam chowder, maybe even in a sourdough breadbowl. It's an intensely American dish with a lot of opinions surrounding it, something sure to stir up interest amongst your American audience. That and the breadbowl with oyster crackers on top will look great in a thumbnail!
I suggest a Jamaican bean soup, this time of the year we often use pigeon peas, fresh or dried, kidney beans can also be used. Cured meat or fresh, also a mixture of both. Coconut milk is a must. It's more of a one pot as several ingredients also is important such as sweet potatoes, pumpkin, yams, okras, chayote ( you can use kohlrabi) turnips breadfruit and spinners which are basically noddles made from flour, water and salt in the shape of German schupfnuddle. These aren't all a must have for the soup but the following are for a somewhat original taste, sweet potato, pumpkin, chayote and spinners. To season a must is pimento seeds eskillion, fresh thyme, garlic and ginger,a whole scotch bonnet pepper and msg. I am sure there are some good videos on TH-cam to cheek out. I haved made this several times and all my German friends love this hearty soup and as they say " the farmer doesn't eat what he doesn't know ". I haved manage to get the farmer begging for seconds.
Great video, will definitely try the soup. As a suggestion you could try Greek chicken soup with avgolemono sauce (the most heartwarming soup ever) or for the more adventurous Mageiritsa, which is a soup made with the insides of the lamb, lettuce and avgolemono sauce again and we eat it mostly on Easter (you can also make a banging vegetarian version with mushrooms)
i feel like that should be an emoji or sticker or something: getting your glasses steamy xD 100% can relate, Andong. Glasses never give us a break during soup season xp (Also, poor Grace, I hope she doesn't have to pick up all the thrown containers from prep lol)
Looking awesooome! German Saxonian variation: blending the potatoes for a creamy experience and adding Liebstöckel! (Accordning to google it translates to "lovage"). Liebstöckel, especially fresh, and potatoes are a match made in heaven
I made some greek fakes soupa (lentil soup) just a while ago. It was really light, extremely cheap and eating it just made me feel good. So maybe an episode on that at some point?
Potato chips and soups are belong together. My mom used to make soto ayam (Indonesian turmeric, lemongrass, and chicken soup) and tops it off with some crispy shallots and potato chips! It gives the soup some extra textures!
Soup! It's literally the first thing that I teach someone who is trying to learn to cook. It's one of the hardest types of cooking to mess up, as long as you can teach 'restraint'. The concept of 'you can always add more, but you can't take it out.' EDIT: This type of soup is ideal for packages of 'ends and bits' bacon that you can usually get from your butcher for less than proper rashers. EDIT 2: Thank you for addressing the wonder that is frozen vegetables. I live in a cold weather climate, so fresh veg is only really available (affordably) for MAYBE 5 months of the year.
In the US, try looking for "Aidells cajun style andouille sausage" in your grocery store hotdog/sausage section. I recommend that for a good alternative.
Для меня новое: внимание к двум типам картофеля. Мой папа покупал на базаре у двух хозяек, варил дома на пробу оба сорта и возвращался купить уже выбранный!!
The intro always makes me think it's an episode of Journey Across Japan. That music is basically associated with Chris' channel for me.
I came to the comment section to say this! Cannot be unheard
J1mmy!
A! S! O! To much volcano 🌋
FRENCH TIP : Herbes de provence are actually utterly rubbish. Brands selling those will usually pick up whatever leftover there is of individual dry herbs ( thyme rosemary etc ) and pack it all together. Herbes de provence DIY just requires you to mix actual herbs, and very few of them, don't buy end-of-the-jar shitty herb crumbs for a stupid price
Maybe it's just me, but he appears to have thoroughly enjoyed this one. He truly dialled up the self confidence and showmanship up to 11 and I am loving it! You are getting better with every video!
flying bowls
Maybe it is a bit too much. It feels a little 'tictocish'...
I think he just got some good coke somewhere.
It looks like there's a new cinematographer/editor, and yeah I think it looks good tbh
@@KateOBrienCreative Its wild how much some good uppers will boost your self-confidence.
waited so long for the next SOUP SEASON 🥰 And the Studio looks amazing!
Make Indian Soups. Some suggestions:
1. Sambhar and Chaaru (both r different) South Indian soups
2. Kadhi pakora from western India
3. Dal (not exactly a soup but delicious)
4. Saags
These are the most famous ones. But there are always family specific ones.
saag and dal are disgusting but i agree with the rest
@@ThunderStormFortnite Whaaaaaatt???
@@ThunderStormFortnite wut?
I like paya soup. I'm not from India, but there are quite a few Indian Restaurants back in my hometown. Not sure if they're authentic or not.
I'm not gunna lie, I love the new director/cinematographer. I think it brings out some good character, as long as you don't push it too hard
I honestly live for Soup Season. Videos like these are what make your channel absolutely amazing and unmatched by anyone else!
The AbroadInJapan intro music is killing it!
Sp4zie was the guy that introduced me to your channel and honestly when I see the amount of progress you did in such a short period of time in vid quality and cooking i am genuinely happy to be a part of this. Love u Andong, you're one of my absolute fav on TH-cam.
Same here! Really happy I happened to see his hummus recommendation back then :)
i feel like andongs mood was particularly good in this video
Oooh, interesting! Potato soup in the American South is very very creamy. We use milk as the liquid and blend up the potatoes like very soupy mashed potatoes, then top with bacon bits and cheddar cheese! I'm going to try adding smoked paprika to mine, that sounds amazing.
I'm from southern Germany, and my grandma also makes a cream soup out of it! She cooks potatoes and root veggies and the green of celery in veggie stock and blends it, when the potatoes are done. Sometimes bacon in the begining, but then it gets blended with the rest. A little bit of cream or creme fresh, then add some smoked pork sausage and let it sit for 30 minutes - better over night. It's amazing!
I suppose it’s a regional thing. Until now Potato soup has also been creamy for me (I am from east Germany). In restaurants here you’d often find either “Kartoffelsuppe” (potato soup) which might be more similar to Andong’s version, while “Sächsische Kartoffelsuppe” (saxonian potato soup) is the creamier kind
For this soup season I highly recommend you to try Turkish Tarhana Soup. It is a traditional, spicy Turkish soup and it is a staple in Turkish cuisine. It takes days to make and has a very unique taste. Perfect for the cold seasons.
That sounds amazing!
In the interest of internationality I vote against it, since we already had mercimek çorbası in a previous episode as a Turkish soup. But I personally love tarhana and encourage everyone who doesn't know it to try.
Thanks for continuing to make these despite the algorithm trying to bring you down! I started on my soup journey with your lentil soup recipe and now I make soup all the time. Can't wait to try this one!
Man you look super fit!!! 🥳🥳🥳
The greatest potato soup of all time is the one my mum used to make when I was a kid.
The potato soup I make turns out thick, white, and creamy. It always tastes amazing. I also like to do a mix of bacon and a smokey sausage then cheese on top as well as putting carrots and celery in while cooking
I like that kind too, a bit like New England clam chowder, but without the clams!
That intro , I thought it's abroad in japan 😂.
can we please get a counter for every time andong drops something? :D
addig smopa (love that term) and some smoked tofu are a great option as a vegetarian alternative !
Season one’s Turkish red lentil soup is a permanent addition to my winter soup rotation- can’t wait to add more from season two. Thanks Andong!
can confirm, potato chips are delicious on literally any soup, especially love them on cheddar and broccoli soup 🤩
That looks delicious! Very different from what comes to my mind when I hear "potato soup"
Andong you don’t know how much this series helps me never stop uploading it’s worth it to wait an entire year for this
Another great video by the #1 souptuber
Andong is on a diet he lost a few kilos looks good Andong thumb up 👏👍
Won me on POTATO. Was waiting for the new soup season.
SOUP SEASON! SOUP SEASON! SOUP SEASON! It's back!
The opening music reminded me so much of Across Japan. Can that probably be the next inspiration for Japanese soup recipe? Anyways love from the Philippines.
Liquid Smoke is like the Evil Queen, and when she asks the magic mirror who's the fairest one of all, now it shows her Smoked Paprika.
And I reply, Danish Smoked Salt is the real answer. You can get it from Fuchs here in Germany. It is soooo awesome, and it contains nothing but salt and smoke, no chemical additives like liquid smoke.
@@RustyDust101 dude, everything is chemical.
@@RustyDust101 The only common "chemical additive" in liquid smoke is vinegar. And not even all brands have that. It is literally made by heating wood until it smokes and spraying water through the smoke.
@@Nachtelfin0des0Todes Agreed, everything is obviously chemical. But if you mean that anything chemical is also positive for our bodies then I do tend to disagree.
@@timseguine2 That depends a lot on the brand of liquid smoke you get. Some only use the method you describe, others use an extract from modified yeast cells that produce a so-called 'natural' flavor based on certain target groups preferences. While 'natural' yeast derivatives are not inherently bad, it simply adds to the load of additives that can be legally added to many foods to enhance their flavors.
I get really happy anytime I hear Andong's lil "don't forget to stir your onions" jingle
You should make Swedish Köttsoppa (literally, Meat soup)
A simple soup made of bone broth seasoned with allspice, white peppercorns and bayleaves. Most common is beef bones, but moose bones are also used if you hunt/know a hunter whom you can get bones from.
Obviously from the name, you have a bit of meat which you can just boil with the bones before cutting into pieces. Some simple dumplings called klimp (just flour, milk eggs and salt mixed together, which you put into the boiling broth piece by piece) are essential to the soup and is by far the best part of the soup
For vegetables; carrots, leeks parsnips, potatoes and rutabaga are common in my family, but I have heard of people using cabbage and horseradish aswell
Year 2, day 1 of asking Andong for Köttsoppa
Please make a blooper video with all the scenes where you drop stuff on the floor and show how it looked like at the end of the recording :D thank you for the great video Andong+Team
Not sure if you considered it yet, but id reckon Zurek would be a pretty good fit for a future episode of Soup Season
I love that you added fresh garlic to the already cooked one in the soup! That's something I would totally do myself
I love soup season! Btw you should consider mentioning alternatives for your vegetarian viewers as well 😉don't leave us out!
Just don’t add the meat. I make potatoes soup often and it doesn’t need the meat in it.
Same
I made the same thing just without meat and it turned out good
Try to add dried (rehydrated) mushrooms, it’s a game changer because it gives you that
umami taste that would otherwise be missing. If you don’t like the texture just chop them up real finde (I do that) :)
If you still accept suggestions for soup season then I would like to suggest exploring more soups from Central and Eastern Europe. How about something Hungarian? Hungarian cuisine is very hearty and comforting, so it's perfect for this kind of playlist and it seems to be quite underrated in the international food community. Halászlé, a kind of very classic fish soup that's full of Hungary's characteristic paprika would be a great candidate.
The eastern dishes I'm the most familiar with are zurek and borstsch. Especially plosich zurek is an amazing soup for this season.
I know first hand that Hungarians know what's up, cousin in-law is Hungarian and she taught me the wonders of lard on bread rather than butter with a touch of paprika (the good stuff from Hungary) and Hungarian fruit moonshine.
@@themadscientest is the moonshine called palinka?
@@chouhone Idk what it was, just that it was made with pears because her family in Hungary had pear trees and did that with extra fruit.
@@themadscientest then it's not palinka. Palinka is 100% plum-based.
The return of soup season hell yes!
He's using very common soundtrack but the intro reminds me of Abroad in Japan haha
Some of the other soundtracks reminds me from Life of Boris !
Really appreciate the bit at 3:20. Very considerate of you.
I'm sure you have this year's Soup Season all planned out, but I couldn't miss this one because I really am looking for cheap, hearty recipes and potato soup sounds like a good one. With the global economy in the state it's in right now, soup is a great money-stretching type of meal solution. I hope you can try to find us some great low-cost additions to our weekly menus this year, we need all the help we can get!
[EDIT: This didn't turn out to be a particularly inexpensive soup. There are two ingredients I have never heard of nor can I probably get without importing them. Still, it looks amazing, there might be some workarounds I can figure out.}
tends to be local variants on the stock things, pretty much regardless where you are. Might just look a bit different, and you don't really need the special stuff. Mix a local recipe with his
As understood it, you are not supposed to cook it exactly like he did. You should use ingredients that you can find easily and that come closest to what he used.
Use ingredients available locally! Smoky meats can be cheap and vary by region, and if you cant find cheap smoky meats, find normal ones and add smoky spice! For example, I do not have great availability of sausage and deli meat, i would probably get a relatively cheap package of smoked beef bacon or even cheap mortadella, and compensate with the smoked paprika. Additionally, I do not have easy or cheap access to pork products, but neither does the non-pork variant exist here xD.
This recipe can be adapted very easily to be cheap and accessible for your local ingredients, and as Andong stated, the more important bits are the preparation techniques, and when you add things in. I hope you can substitute things with ease wherever you are!
@@leilas5419 Oh, yeah, smoked meats are easy, but the jar of meat drippings and the "something you make stock with in a cup," those are not things I know where to get. But no those are replaceable with something, I imagine.
@@trublgrl if you want you can make your stock yourself. Get some cheap bones from your butcher, some veggies onion, leek, carrots; celeri. Big pot, water, boil for hours. Remove solid parts. Protionate the liquid and put in freezer.
Andongs new studio is going to be filled with plastic cups on the ground in a couple months if he keeps throwing them off screen.
Great set! Love the 2 different camera angles, one stationary and one is actively being operated by someone as well as the lighting and the minimalistic design in the fore- and background
Nothing like coming home on a cold winter day and enjoying a bowl of hot soup
You've inspired me to serve potato soup with extra crunchy hash browns, bacon, & a sunny side up egg on top henceforth (plus the usual dollop of sour crema, caramelized onions, & chives), meaning this is now breakfast food to me
I'm so glad to see new SOUP SEASON.
Good to see soup season is back!
Thank you Andong for this recipe, I've made it twice now, both times with smokey goose sausages i get from a local hunter, and the family loves it. It is going to be a regular in our own Soup season.
I was almost thinking soup season wouldn't happen, and I held out knowing Andong wouldn't leave me hanging.
Makes you wonder why this soup isn't more common, it looks amazing! Definitely going to try, thanks :D
I am so happy to have soup season back. I have been expirmenting with variations on your coconut soup so much. I still wanna try the turkish one. This one looks yummy
Are we not going to get the story about Andong's dueling scar? I mean, obviously he won, but how'd the other guy fare? What did you do with his lands and properties?
LMAO
Made this one recently and loved it! Tip: instead of potato chips use those little potato sticks - those stay slightly longer in that sweet spot midway between crispy and floppy.
feel like this video is a bit different than the usual Andong - in a good way! looking forward to the next one
Good soup.
YES! This is by far my favorite series on TH-cam! Even though, as an American, it hurt me that there wasn't any cream in the recipe 😂. Congrats on the new studio! I think we’d all love a tour at some point!
This looks so good! If you're taking suggestions for next videos, might I suggest Boston clam chowder, maybe even in a sourdough breadbowl. It's an intensely American dish with a lot of opinions surrounding it, something sure to stir up interest amongst your American audience. That and the breadbowl with oyster crackers on top will look great in a thumbnail!
Very good idea!!
The whole recipe is basically: "There are two ways to do it, But let's just do both.. best of both worlds"
I suggest a Jamaican bean soup, this time of the year we often use pigeon peas, fresh or dried, kidney beans can also be used. Cured meat or fresh, also a mixture of both. Coconut milk is a must. It's more of a one pot as several ingredients also is important such as sweet potatoes, pumpkin, yams, okras, chayote ( you can use kohlrabi) turnips breadfruit and spinners which are basically noddles made from flour, water and salt in the shape of German schupfnuddle. These aren't all a must have for the soup but the following are for a somewhat original taste, sweet potato, pumpkin, chayote and spinners. To season a must is pimento seeds eskillion, fresh thyme, garlic and ginger,a whole scotch bonnet pepper and msg. I am sure there are some good videos on TH-cam to cheek out. I haved made this several times and all my German friends love this hearty soup and as they say " the farmer doesn't eat what he doesn't know ". I haved manage to get the farmer begging for seconds.
Also, will there be a borscht episode this year? That was a big omission in the first Soup Season.
Is it just me or does Andong look like he's lost weight? Looking much healthier and vibrant overall. Keep it up, my man.
Soup Season is back!!! Thank You.
Great video, will definitely try the soup. As a suggestion you could try Greek chicken soup with avgolemono sauce (the most heartwarming soup ever) or for the more adventurous Mageiritsa, which is a soup made with the insides of the lamb, lettuce and avgolemono sauce again and we eat it mostly on Easter (you can also make a banging vegetarian version with mushrooms)
I cannot believe soup season is back again - it seems like only yesterday.
Hooray for soop season! I appreciate this recipe for not using milk/cream. Will definitely be trying to make this.
18:00 "I'm a mouth breather"
Any Trash Taste viewers here? :D
I love putting potato chips in my soup. Its sooooooo good
Yes! Frozen vegetables ARE underrated. It may not be “fresh”, but dudes, it is ALL there. Great for soup 😉
i feel like that should be an emoji or sticker or something: getting your glasses steamy xD 100% can relate, Andong. Glasses never give us a break during soup season xp (Also, poor Grace, I hope she doesn't have to pick up all the thrown containers from prep lol)
soup season is back! thanks andong! I haven´t even watched the video but I already like it!
RÄUCHERPAPRIKA!!!!
Always coming back to SOUP SEASON. Looks sooo yummy.
Potato chips is actually a common topping in Indonesian soup called soto, you know what? You should check it out
I hate winter and I'm not a soup person
Discovering your channel really changed my mind, about both
I look forward to Soup Season every year!
Looking awesooome!
German Saxonian variation: blending the potatoes for a creamy experience and adding Liebstöckel! (Accordning to google it translates to "lovage"). Liebstöckel, especially fresh, and potatoes are a match made in heaven
Your production is 11/10 !
I made some greek fakes soupa (lentil soup) just a while ago. It was really light, extremely cheap and eating it just made me feel good. So maybe an episode on that at some point?
You should try real soup if you found fake soup that good!
I mean, the very first episode of The Soup Season was the Turkish Lentil Soup, that would be great!
@@berdansargol1577 Oh yeah, I forgot. Still it was some really good soup.
yes! the best season is upon us!!!
Soup Season is what we all needed ❤️
So glad it's SOUP SEASON again!
Praise the Lord. Soup Season is back!!!!!!!
So many gamechanging tips in just one video 🥳
omg first the journey across japan song and then the intro to by release
I love it
best cooking intro of all time
I've been waiting for this all month 🙌
I watched that intro like 30 times cuz it was so good
Looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
One of my favourite recipes comes from soup season
idea : pistou soup 😉 i'm sure you guys could take this traditional dish to the next level
I second this! soupe au pistou s'il vous plaît!
I love potato soup. Wish I had some potatoes in my kitchen today.
You need Andong merch! Perhaps an apron that says "Don't Forget to Stir Your Onions!"
Dude you should do an end of episode bloopers on each episode showing your floor. You dropped so much. 😂
I cant wait for the next season of Soup Season.
Potato chips and soups are belong together. My mom used to make soto ayam (Indonesian turmeric, lemongrass, and chicken soup) and tops it off with some crispy shallots and potato chips! It gives the soup some extra textures!
Yess! I was wait8ng for soup season! And also, I love your team! Big bravo from Canada here!
I would probably just stop before adding stock and eat all those delicious fried lovelyness
Soup! It's literally the first thing that I teach someone who is trying to learn to cook. It's one of the hardest types of cooking to mess up, as long as you can teach 'restraint'. The concept of 'you can always add more, but you can't take it out.'
EDIT: This type of soup is ideal for packages of 'ends and bits' bacon that you can usually get from your butcher for less than proper rashers.
EDIT 2: Thank you for addressing the wonder that is frozen vegetables. I live in a cold weather climate, so fresh veg is only really available (affordably) for MAYBE 5 months of the year.
In the US, try looking for "Aidells cajun style andouille sausage" in your grocery store hotdog/sausage section. I recommend that for a good alternative.
Для меня новое: внимание к двум типам картофеля. Мой папа покупал на базаре у двух хозяек, варил дома на пробу оба сорта и возвращался купить уже выбранный!!
Studio looks very neat! Inspiring recipe, id recommend german Suppengrün and half a teaspoon of mittelscharfer Senf tho
Me associating the intro tune with Abroad in Japan.
Wait souuuuuup yeeees
YES SOUP SEASON IS ON