Jacques Pépin's Vermicelli Soup is the Perfect Winter Recipe | Cooking at Home | KQED
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- This vermicelli soup recipe is close to Jacques Pepin's heart. Prepare to get warm and cozy with this nourishing recipe inspired by Jacques' own mother - a perfect dish for the cold winter months ahead.
If you don't have any vermicelli on hand, try substituting the noodles with rice or even instant mashed potatoes. Would you add anything to this soup?
What you'll need:
Vermicelli noodles, chicken boullion, salt, pepper, scallions or leek, chives, Swiss or gruyere cheese,
Jacques Pépin Cooking At Home: Vermicelli Soup
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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Yup. Home cooking it is.
1. after you turn off the fire, you can break an egg into the pot, and quickly stir it with a fork until long threads of egg are lightly cooked by the hot soup - this enriches the soup, both in taste and in "substance".
2. You could add quarter-teaspoon of turmeric into the stock, and that would both add a wonderful "background" flavor, but also paint the soup yellow-orange, and make it more beautiful (less pale). It's very delicate - try it!
3. Leftover chicken thigh or leg coarsely diced into the soup will also enrich it and make it "meaty" and filling.
These 3 additions won't add much time or complexity to the preparation - but will greatly leverage this great soup
We love all of these ideas
Love that egg idea! I often add muscat nut or cumin, that turmeric idea is great too, adds a nice colour, thanks
I'm humbled... Thank you.@@kqed
My mom (rip❤) would crack egg in called it egg drop soup. No egg but teeny pasta and called it Pastina. Made us feel better when we were sick.
Thank yoooouuuu! I will try your tips👍
As he described his memory of this soup it was so emotional- a man of his years and legacy transported in time with a simple dish. He bared his soul in one recipe and that profoundly showed what cooking with love means.
Aw, at the end when he tastes it and says, just like my mother used to make. Food can take us back in time, just like smells.
I love the fact that his home stove isn't a fancy Viking or Wolf.. but just a simple gas double burner.... gets the job done.. no need for Rachel Ray's $10,000 set or Frontier Lady's $20,000 kitchen.
It’s an old Gaggenue ! It’s as expensive and pro as it comes!
@@kayhanshaghaghi9597 that stovetop is Circa 1975 maybe 1980...it wasn't that expensive... its a 2 burner nothing-burger for crying out loud...
@@pesto12601there’s another cooktop behind him
@@pesto12601that is a high end expensive stove, even in the 1970’s
You think this is his home? Or his only home? Or the only kitchen in his home?
Jacques is without question my most favorite chef. Such a warm and humble person who can make gourmet meals from kitchen scraps, and teach you something along the way. What a gem of a person.
Such a lovely personality. Warm and real.
I've never watched one of these without doing two things:
Smiling
Saving the recipe
Only a Master can make something so simple and taste so great!
I loved the look on his face after he tasted it and said just like my Mother used to make .
Thanks for watching!
There couldn’t be a better intro than "I’m Jacques Pépin and I’m Cooking at Home" for these videos. Merci Jacques, merci l’équipe 😘
I just watched the episode with Alex making an omelette something he said Brought me to tears you were also the reason for me working in the food industry started at 16 I am now 63 thank you for being such an inspiration for me and I am quite sure many countless other thank you c.noel canada
Gosh, just the simple pleasure of creating something from almost nothing, that also conjures-up childhood memories. He is such a treasure.
jacques in age almost 90s
still healthy and strong and still put a show , what a man
His 88th birthday is this month!
December 18th! 🎊 🎉
Still chops faster and more precise than most home cooks
@@23aceballer he is definitely not a ‘home cook’. He is an incredibly talented and skilled Master Chef who is demonstrating from his home kitchen , his craftsmanship by simplifying his techniques for home cooking enthusiasts. Huge difference.
@@happycat3399 I know😃
“And that’s it”.
Merci beaucoup, Chef.
The true legend of legends. Merci Chef for your countless years of boundless enthusiasm for cooking and good food.
we love this man
This has comfort food written all over it!
Thank you Jacques and thank you KQED. I discovered this legend recently, and he has gotten me into cooking. I've been cooking for my family now, and I appreciate what he's done. We must appreciate Jacques while he is still around.
His legacy will live on for many years to come.
J’adore his apron with Gloria’s name on in ❤
❤
you are one of the world's great chefs & teachers -- Happy Holidays Chef Pepin
So happy to see you again, Jacques! You are my favorite Chef!!!!!!!
Jacques Peppin...a lifetime in the kitchen.
A true master turning what’s left in the fridge into dinner. His recipes always inspire me!
Jacques, you are a treasure. Luv watching you
Not only is Jacques a treasure, he is also a kind, humble man. Claudine and Shorey are lucky to have him in their lives.
He is an absolute treasure❤
He is!
"you would need Pepin's "asbestos tongue" to enjoy it straight away"© Julia Child
Adding Swiss to my Ramen!
I love when chefs taste their super hot food and it’s like “oh wow that’s hot.” And I also know what’s for dinner.
Just made it.
How in the world did I not know how to make this? Simple, the definition of elegant. No wonder you family loves it.
If you read this, chef, I have to say thank you. Thank you for sharing this.
Around here, in on the East Coast, Vermicelli is usually sold in bundles or long strings. If you have a Kosher section or a soup section in your store, they sell "soup noodles" or "fine noodles" which are short pieces like Chef Pepin uses here.
GOAT!
I would personally add some diced potato's, carrot and onion into the soup, mainly because that's what I always have in the fridge - along with the scallion of course.
god i am so envious of people that have an endless number of family recipes... growing up my parents never cooked... fast food and processed food... if i ever have a kid they will eat like royalty
Thank you for the recipe Chef Pepin
Another awesome recipe. Love that this can be customized to use what you have in the fridge. Can't wait to try with potato flakes.
Reminds me of my Mother. We were poor. Her step one was always to look round the kitchen and think, "What can I do with this?" And she always finished with something wonderful.
She was a talented woman with a really beautiful soul.
Getting cold there..... keep warm, Chef!
I ❤️🔥His skills Cooking best Chief ever 💗🎊🎉👑👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻🌠🎇
Thank you, Chef Pepin, for continuing to share your knowledge of cooking with us. Wishing you holidays surrounded by family & friends & filled with love! 🎄🥂🎁🕯️
Don't you just love Jacques' precise recipes. While cutting up some chives because he has them in his garden "& I'll put these in there in a little while." You gotta love it.
I sometimes lose confidence but Jacques can remind me when he does dishes similar to what i would make, That i should be happy for all that i have to offer
Jacques Pepin and Julia Child (although no longer with us) have always been and still are my two favorites. I have learned more from the two of them over the years than any others. Love watching these videos and much more relevant than anything you will ever see on Food Network.
Perfect for a cozy winter lunch. 🙂
Chicken base seems to have taken over the world. A friend introduced it to us almost eight years ago and I haven't looked back!
Wonderful! Thanks for watching.
Sweet Jacques Pepin ( no disrespect ), next time throw some frozen peas in before you taste it, so you won’t have a burnt tongue for the rest of the week. ❤from Oregon and a Happy Holiday Season 🎄!
Jarlsberg swiss, my favorite cheese!! First time I've seen it in soup.
OK, no more hiding Claudine in the Executive Producer position. TIme for Dad-and -Daughter cooking at home vids again !!!
This is very close to the standard “sick food” I serve to anyone in my family who is feeling ill, especially any kind of GI upset. But it also works wonders on heartbreak, calculus exam anxiety, and rainy day blues. It’s of course delicious, as good quality chicken stock with tiny pasta and grated cheese will be. Scallions may be added as requested. I think it’s called pastina in brodo in Italian, but my very non-Italian mother served it to me as a child when I was sick. So I’ve got the same strong nostalgia for the recipe that Jacques does.
His apron..........how sweet.
I know this isn't really KQED's style, but I'd love a supercut of a bunch of clips of Jacques taking sips of boiling liquid. The dude is a G.
Noted 📝
I enjoy very much these simple recipes. Thank you!
This looks like a good comfort food. Thank you so much.
When I can’t sleep at night I make this and it puts me right to sleep. I put less broth, no onions and add a little butter. It turns out nice and creamy. Delicious, been making it for years. 👍😋
I will absolutely make this. Reminds me of the old Mrs. Grass's soup with the golden nugget of oily chicken stock in it (now minus the egg, so i don't buy it anymore). This is definitely excellent soup. I can tell. This man is a treasure of knowledge.
Can I be a grand kid for a weekend? Promise I will pay attention and teach my kids. 😍
Soupe au vermicelle is to old french people what chicken soup is to americans. A comfort food that reminds you of childhood.
Chopped up scallions freeze well although soften somewhat but work well for cooking.
master of chef japques pepin 2023-2036
Thank you Jacques
Mmmmmmmm yesssss 😊❤
love it! made it tonight with rice noodles because I had some weak chicken bone broth. I am done with the top ramen and the other stuff. From now on, I'm making it Mr. Pepin's way.
Happy cooking! Glad it worked out.
Thank you for sharing I will make this soup for sure
Thank you for watching!
Yum!!
Heartwarming!
The simple things in life ❤
I want to meet two TV chefs, the first is Graham Kerr, the second, Jacques Pepin.
Always thank you.
Thank YOU Chef! ❤
sublime simplicity - merci wanted to know this for a long time
Yay ! Thank you ! bisous
Superb
I like that he practically burns himself in each of his short videos tasting or touching or tasting the food right out of the oven or off the stove. He can't wait for it to cool. Neither can I.
You are my inspiration
😋😋
This actually could be done vegan style, too, without much difficulty. 👍
Simple but look delicious 😋.....break one egg into the soup more tasty mr.
Glad to know your spring onions look as bad as mine after a while 😂😬
I need to know what type pot this is. I just like its visual aesthetic Does anyone know the brand and year?
🙌🙏🙌
What brand saucier does Pepin use?
this guy just made pho
For gods sake Jaques you know its hot but you never blow on it XD
Give it a puff before you stuff, m'kay?
Hands down, the best rice bang for you buck is Chipotles double side of rice for under 3 bucks. Fills a whole burrito bowl. Always a go to when I need good lightly seasoned rice real quick.
French Pho
Brand new episodes of yan can cook uploading
Starts on monday
Nobody here cares....
ever.
Go away!
To add to the vermicelli soup, you just add moth balls in your soup to keep the moths away😁😁😁!
why are you torturing this old man?
3:48 . Hot , very hot . . . . 😁
Man, cheese in a soup is weird as fuck to me.
We make Vermicelli Upma. Our dish will be far more delicious and healthy than this soup.
Seriously? Your arrogance is palpable.
RandomRads
Who the F cares???
@@joannaedwards6325 my family n friends.
Why do you think we watch these videos? To start a restaurant?
Personally, I prefer Vermicelli Upyours.
Ewww, he sips off the spoon and then dips it into the bullion base. THIS IS CONTAMINATION IF I EVER SAW IT, and this man worked in the food industry. I wouldn't eat anything he cooked for me.
This looks absolutely delicious, of course. Thank You again, Jacques!!!