How to make VICHYSSOISE at home | Michelin Star Leek Soup
ฝัง
- เผยแพร่เมื่อ 11 ก.ย. 2024
- In this video, I am going to show you how you can make classic French leek soup at home. I make vichyssoise with crispy potato dices and chili puree. So if you like leek I completely recommend you try this delicious soup to try at home.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
📢 Watch my exclusive tutorials, enjoy bonus plating training, and chat with me and my community at / chefmajk
👽 Best sharpening steel I ever had: amzn.to/3NvRINZ
🔪 My favorite knife I use: amzn.to/455o0rw
🧱 Best wet stones for beginners: amzn.to/44iGdAs
Did you ever try vichyssoise at home? 🙂
Yes I love itm but never so good like this, next time I´ll improve it, thanks!! Well done.
We server it whit salmon,a clam and caviar
yes chef but with fussion
No
Correct: *HAVE YOU EVER TRIED VICHYSSOISE AT HOME?*
I did your dill oil the other day, was something I was trying to figure out for a while, blanching and drying was the step I was missing. gonna try this next. Totally agree about following recipe, I rarely follow an exact recipe and have found my kitchen instincts are much sharper. Thanks for the great instruction!
Chefeee,now m very happy to see this that westrn cooking n oringnal Indian cooking is same.
This channel constantly impresses. Much love chef Majk, keep up the great work!
Thanks Jose
Exactly! You tech how to cook, not how to follow recipes. I like your style! Brilliant! Shared.
I'm totally agree with ur point abt the recipes. That's will make us get more creative 👌👍🙏
Good job Chef. Keep moving 💪
Thanks for support ;)
More and more interesting content.🤩 Thank you very much for your great work and for teaching us so much. 🤗
Wow, looks wonderful! I'll have to try it. Thank you so much for sharing
Great teaching. Thank you. I have leeks and potatoes in my potager so often make "Leek & Potato soup", but I will try doing this as well.
I think the ''no recipes" approach will scare away some beginners, but ultimately is a great idea! Making mistakes is essential to the learning process.
Yes for sure it is more difficult for them but that is how you move from beginner to good chef by learning new things, making mistakes and experimenting a bit.
Ricipes are a good starting point for when you don't know what you're doing-or when you're baking. DO follow the recipe in baking. Cooking on the stove is art. Baking is chemistry. For a good understanding of WHY things work in cooking, I recommend Cooking For Geeks. I'd be interested in what the chef thinks of that book!
Never saw that book. And I agree is good to start with recipes but the problem is people stay at this stage forever so I don't even use them because there are plenty of options where to find recipes but not too many options where to actually learn to cook.
Good videos... nice knowledge the pratice give us perfection, not the recipe. Thanks for sharing you knowledge ☺️. Fine dining food 😍
I'm thirteen
A artist
And wanting to be Therapist
But I think it's time I learn how to cook too
I'm going to show my grandma this and see if we can make it together!
Thank you for the video chef!
For sure you can, good luck ;)
Very good chef, always enjoy your teachings
Thanks Max :)
I have made leek and potato soup many times and didn't know it was vichyssoise, I can't wait to try it with the garlic and anchovies
Yes that is a very nice twist, enjoy ;)
simply and fantastic !
I get asked for my recipe for potato/leek soup ALL THE TIME! I keep trying to tell people it all depends on taste, environment, etc. I will send them your way from now on...maybe they will believe you! ❤❤❤❤
in my opinion, one of tyour best recipies. Congratulations!
Great to hear it :)
5:50 this is why I like you, just be a chef and try your own way. Wow perfect for me
Thanks I am happy you like my way. It is not for everyone but I believe is right
@@ChefMajk The same method is taught by Samin Nosrat in Salt Fat Acid Heat, cook by your senses and your dishes will come out much better as they're tuned to your own personal taste. A lot of recipes say to use much less salt than I personally prefer so adjusting to my own tastes has improved my cooking immensely. Great videos, thank you for this channel.
ILOVE EVERY SINGLE DISH CHEF IM ALSO CHEF THAT INSPIRED YOU
Thanks chef ;)
Yes.. listopada 25 years is on my menu...
Super soup
Easy
Healthy..bravo
🤗👌
Good morning chef majk nice job I watch most of your videos
You are the GOAT
Going make it in desi style today. Thank for sharing, love from India.
Good luck and have fun
Hmmm yummy chef,,,amaizing plating, i love that .thanks cheff...from indonesia👍👍
You are welcome ;)
Looks delicious thank you :)
Amazing
Just love your channel
Fantastic my friend
Very nice rendition!
white paper black pepper kon sa
Use kar sakty hain
Thanks. Looks nice :)
Can I also use red wine instead of white wine for the chili puree?
Yes for sure
Amazing. Thanks for yours video.
You are welcome
Enjoyed that.
Happy to hear that ;)
Incredible 🎉❤😊
Amazing
Nice chef
Chef l like ur plating 👍
Thanks Senton ;)
Whts the name off that leaves??
That's the same thing my mother teaches me how to cook, she just gave me the ingredients and tells the procedure and leave me alone in the kitchen 😅😅😅
Hi Chef. i made this soup it was amazing. i had trouble with my plating, i couldn't keep the soup from running into the potatoes and chili purée. Also, what was the herb your place on top of the poached egg? thank you
Yes you have to put less soup probably, but that is not a big problem. Herbs are mizuna cress
I don’t no how I can luck with poached egg 😟
Question.. What is Bay leaf for ? What does it do.?
taste like any other herbs
@@ChefMajk like mint .. lavender ?
Can you please let me know what those long red peppers are (not the bell peppers) I'm in America and either I'm not looking in the correct section or they're hard to find. I've been wanting to try them/use them for years now
Chilli peppers?
@@ChefMajk yes, are they Cayenne peppers? Or maybe Coronado? I can't tell by looking and I know it will completely change the flavor profile
I’m in the southern US and also have a hard time finding chili peppers. I can only find jalapeño, habanero, and bell peppers. You can likely find them in an Asian supermarket or a farmers market though.
How do you make your caramel? It looks like just powdered sugar with no water and then you heat.
Yes sugar and heat, that is how you make caramel
What is the leaves that you use for the garnish?
Mizuna leaves
People don’t realize how unimportant exact amounts are. They are so used to blindly following a recipe. As long as you watch the video you can get a general sense of the amount chef used and the proportions of ingredients. From there just experiment and see how it comes out. I’m glad you don’t include recipes. I like your philosophy to teaching.
Yes thanks, I am happy at least someone likes it ;)
Why did you put the potatoe dices into water before boiling?
To cook them a bit and dry so I can get them more crispy
@@ChefMajk thanks I'll try it
People ask the recipe but they didn't do the recipe 🥺😑
Please can you share recipe
You did not even watch a video, did you?
@@ChefMajk i watch 2 times and like liked the video
Chef means... He mentioned in the video dont ask for recipes... But u did 😅
@@samgazolina5584 yes exactly
People naturally adjust flavourings to suit their taste. Guessing measurements can also ruin a recipe. Written recipes are no different than watching you follow a recipe. Written recipes can be more practical than watching the video and having food splatter on the screen.
Then you can watch and write what you need if you think that is better ;)
No need to blanch in water such small potato before we fry. We throw away too much for no reason at all.
Just rinse first and fry quickly. Better texture, flavor and in many cases, better nutrition...in the case of potatoes nutrition isn't important but ... No need to create unnecessary steps.
GRAMMAR CORRECTION:
I'll come home when I finish work. (NOT will finish work)
We won't be able to go out if it rains. (NOT will rain)
It will be nice to see Peter when he gets home. (NOT will get home)
You must wait here until your father comes. (NOT will come)
COOK IT UNTIL THE PEPPERS SOFTEN. (NOT WILL SOFTEN.
Good, but I don't really understand anyway, but good try 😁 if you have a problem with my English just find a different channel, because it will be not better
@@ChefMajk
*cook until peppers ARE soft*
WRONG: *cook until peppers -will be- soft.
You speak ungrammatically. I'm trying to help. Put away your cheffy ego and learn.
@@adam_meek If I wanted to improve my English I would go to school and not learn with the help of someone from comments. Save your time and if you would like to teach people English, start your course about that and leave me alone, thx :D
@@ChefMajk Calm down. Just pointing out your poor English skills. I do recommend the British Council - this will help you to grow your channel. Poor and ungrammatical English impedes and makes you look amateurish.
But chef why r u giving poached egg whit this soup may i???
Why not?
I don't understand you call it sometimes soup other time sauce for me it looks more leak and potato soup
Yes, it is soup. Not sure what you are talking about. Soup is much thicker than sauce.
It’s pronounced VichyssoiSS
That is the only pronunciation mistake in the video? 😁 give me more
I like your cooking. Can you make something not mixed? Its look like baby food. Purée is for old people without theets. Only one technics. Nothing extraordinary
What is not mixed for you for example? Btw puree is a very important component in fine dining. I don't think that is for old people.
@@ChefMajk I want you to cook filet mignon. Spices, cast iron, oven. I want you to see roast chicken. Baked potatoes. Something without cream, milk (I cant eat lactose). Something that is not baby food. Purée is fine dining for baby and old people. How you seen Chinese, Malesian, Japan, makeing puree? It is quite easy to cook vegetables, add heavy cream(fat) or butter and mix it. You can do it in thermomix.
You can do it something from Czechs cousin. houskové knedlíky with dusit are not mixed ;)
@@podbial not sure this is the right channel for you!
@@podbial Not sure what is dusit, but houskové knedlíky are mixed very well before you cook them. So still did not get a point about what you want me to do.
too long, you've cooked egg 😉
Yes a bit. But depend for who, because for example for my GF it was perfect, she hate runny egg.
you should do a ukrainian recipe to show your solidarity with ukraine
Not sure if I even know any ukraine recipe
I dont know how he serves all this in resto. So much of mis en place. Till he prepares, guest will run away.
This is too much for you? Looks like you have never been in a busy fine-dining restaurant 😁