I really want to grate some nutmeg on that. I'm normally a flavour maximalist when it comes to dishes, but I can appreciate the simplicity of this one.
Lovely soup, really shows of the quality of the veg used. I also make a version replacing the cauliflower with parsnips when they come into season. With both, a whisper of freshly grated nutmeg at the end really works as it plays nicely with all the ingredients. There's also a version that is garnished with sliced seared scallops, That's just heaven in a bowl for me.
This is such a timely coincidence for me because I've been binge watching all things French recently. I love everything about it, the history, decor & food. I have learned of Potage from those & have wanted to try it but didn't have a recipe til now. And I had no idea there was 1 named after Madame DuBarry. Cool. Thank-you. I binge watch your channel also. Love it. I've made many of your recipes & they've all been awesome. Keep em comin. Tonda USA
I will be making his Potage tonight with page 123 chicken from your book... My wife and I are having fun in the kitchen with the book. It's really nice with pictures and instructions for the home chef. Thanks!
Okay, I made the Escoffier version today. Absolutely sublime and quite easy to make. Tomorrow, I will try the simplified version, although personally, to me, both versions are easy. Truthfully cooking some potatoes is no less work than making a Béchamel or veloute. Just an opinion.
Then and Now. In former times, one went to restaurants because they had fresher ingredients. Now, thanks to markets and refrigeration, one has better ingredients at home than those found in average restaurants.
I bought your book. Very good! Thanks for the recipe. You need to come to the Nord of France. There is a book of old recipes produced by the Meert bakery of the favorite recipes of Josephine Bonaparte
Can I substitute radish (daikon) for the potato? I'm not allowed to eat potatoes. I have used the daikon for potato in tortilla de patata (tortilla de rabano now) and it was good.
It would be a grayish color and the broccoli is a strong flavor. [Possibly, if you blanched the broccoli very carefully, you could preserve the green color, and then the soup would be a pale green. Possibly. ]
These would overpower the delicate taste of the vegetables and the whole point is the subtle tastes! Th and British would add onions as they like robust tastes - following 200 years of Indian cuisine! 😅
I can imagine this entire recipe came about because Louis XV was going through some kind of weird 'white' phase and wanted food to match. I finally understand the whole light versus dark chicken stock thing... "His Majesty wants all his food white today, better make that special pale chicken stock." Treasured cooking techniques have persisted into the 21st century because an 18th century monarch got anal about the color of his food. It's *good* to be the King....
Sorry, but I cannot find this apparently traditional French soup in Escoffier (1934 translated), Elizabeth David, or Volume 1 of my 5 volumes of Careme (in French). But apparently it’s in the Larousse Gastronomique (which I don’t have). Or is it actually a soup version of Escoffier’s Purée de chou-fleur (also 4 parts cauliflower to 1 part potato) ? Can anyone help me here ?
On finishing this soup using chicken stock from Michel Roux Jnr’s recipe, I found it pretty bland. Probably why it was not so easy to track down. A few drops of lemon juice did offer a variation.
According to the wictionary it does (influenced by “porray”, a leak stew). And soupe was the french word for sop, so it originally meant a potage thickened with bread.
@@sharonwhitehouse6949That was my comment too. Why are the comments so snarky here? This is a lovely channel. It’s my “go to” when I want to make an easy, elegant and delicious dish for my family. It just never fails and it’s free.
A while back, I won a man's heart with your Pork Chops Normandy. I adore these simple yet elegant recipes! ❤
That's the first time I have EVER heard of a human heart being offered as a prize in a cooking competition . . . . . .
@@mikedeman5351 lol won OVER... "the way to a man's heart is through his stomach..."
And how did you cook your hard won man-heart? 🤔
@@pandoraeeris7860 eww. Well since you guys are being so literal... with Fava beans and a nice Chianti 👌.
@@marlyce💀💀💀
I like a touch of nutmeg in the cauliflower and potato soup!
What I love about this recipe is that is shows the history and grandeur of French cuisine. This recipe is older than America!
thats why i love french cuisine so much to discover and explore
Potato’s come from South America, the ‘New World’…
*Potatoes @@drmiriammaisel273
The continent was there all along
The white pepper is from Cameroon. 😂
I really want to grate some nutmeg on that. I'm normally a flavour maximalist when it comes to dishes, but I can appreciate the simplicity of this one.
Love the pots and pans this Chef uses !
great to have you back-you were missed!
thanks and i also missed being in the kitchen 🙂🙂👨🏻🍳
Lovely soup, really shows of the quality of the veg used. I also make a version replacing the cauliflower with parsnips when they come into season. With both, a whisper of freshly grated nutmeg at the end really works as it plays nicely with all the ingredients. There's also a version that is garnished with sliced seared scallops, That's just heaven in a bowl for me.
I do this a lot... But I spice it with finely ground coriander seeds and cumin... And they are just divine.
Oh yes! Great idea.
I guess that is the indianized version as it is a light masala.
I just made it, and it's wonderful - so delicate and luxuriously delicious - like Madame DuBarry! Thank you from Seattle, WA.
thanks for making it
Thanks for letting us know.
I just found your channel, I will be binge watching 😊 You are a wealth of information and inspire me with these classic recipes, Thank You !
I make this all the time. Didn't know it was a king's favourite. Easy and good.
This is such a timely coincidence for me because I've been binge watching all things French recently. I love everything about it, the history, decor & food. I have learned of Potage from those & have wanted to try it but didn't have a recipe til now. And I had no idea there was 1 named after Madame DuBarry. Cool. Thank-you. I binge watch your channel also. Love it. I've made many of your recipes & they've all been awesome. Keep em comin.
Tonda USA
thanks a lot and keep on cooking
So great to have you back sir! Greetings from Poland!
thank you 👨🏻🍳
Very nice to see you back,miss your teaching!!!
I will be making his Potage tonight with page 123 chicken from your book... My wife and I are having fun in the kitchen with the book. It's really nice with pictures and instructions for the home chef. Thanks!
Simply elegant! Classic soup
long time no see since late 2019, and you’ve changed drastically
Potatoes may cook as well in less water and lid on, retaining a certain flavour.
...to save flavour and energie. 👍
Just ordered your cookbook. It never hurts to revisit the classics, sauces, etc. to refresh your memory.
Bonne appétit Stéphane!
It's really good, I've been enjoying reading through it & revisiting some wonderful recipes.
Old Classic soup, going to try cooking it!! 🙂
Made this today for a light and easy Easter Saturday lunch. My wife and son said it was great.
Made this for dinner today for my family. The kids love it. I substitute the cream with coconut milk at the end. Love your channel, keep it up.
Thank you
Welcome back! I love your channel.
I adore soups of any type.
For the record- looks delicious 🤤
Okay, I made the Escoffier version today. Absolutely sublime and quite easy to make. Tomorrow, I will try the simplified version, although personally, to me, both versions are easy. Truthfully cooking some potatoes is no less work than making a Béchamel or veloute. Just an opinion.
So elegant, almost royal
We make this with a little bit of a nutmeg which gives the whole a really good taste
This looks so elegant it's fit to be in the Louvre
Good - I've just had a really big potato harvest, so this will help! Thanks Stephane 😅
Thank you. Looking forward to trying this Potage......
This looks n sounds very yummy 😋 n delicious.
Then and Now. In former times, one went to restaurants because they had fresher ingredients. Now, thanks to markets and refrigeration, one has better ingredients at home than those found in average restaurants.
A very tasty looking soup. Cheers, Stephane! 👍🏻👍🏻✌️
👍🙂
Thank you!!!❤
Sweating a white onion slowly and adding some cinnamon and nutmeg adds yet more flavour.
😒
What if you roast the cauliflower rather than boiling? I love the nutty flavor.
I love this soup.
Delicious !
I would like tarragon, or nutmeg and absolutely white pepper.
I had the pleasure of meeting Auguste Escoffier when he catered my company's corporate retreat. Absolute master of the craft
You mean, in 1910 ?
In a previous life, peut-être?
Found the vampire....
,,a cool video keep up the great content.. Thank you…
I´M MISSING THE NUTMEG - ESSENTIAL WITH CALIFLOWER - IN MY HUMBLE OPINION AND TASTE !
Missed you!
I bought your book. Very good! Thanks for the recipe. You need to come to the Nord of France. There is a book of old recipes produced by the Meert bakery of the favorite recipes of Josephine Bonaparte
i will look it up
I can't find this book anywhere. Can you help with more information please?
Coucou ❤ Hallo from Colorado USA
Bonjour Chef 🙋
Maybe some nutmeg and sherry?
Looks amazing
great it’s such a classic
Can I substitute radish (daikon) for the potato? I'm not allowed to eat potatoes. I have used the daikon for potato in tortilla de patata (tortilla de rabano now) and it was good.
Now, let’s do the more complex one! 😸
Ah, the original vegetable smoothie!
this is hoping to be a beginner's soup for me.
Mulțumesc
Can one substitute with broccoli?
It would be a grayish color and the broccoli is a strong flavor.
[Possibly, if you blanched the broccoli very carefully, you could preserve the green color, and then the soup would be a pale green. Possibly. ]
I wuold add nutmeg, a pinch , a little pinch.
Mon Chef, avez vous les recette particulaire a Le Roi Soleil, La Reine Marie-Antoinette et sa mari, le Roi Louis XVI?
Your hair wasn't gray the last time I watched this channel!!!
yes must be time to retire from youtube 😄😄
You look good! Happy to see you back!
@@FrenchCookingAcademyI assumed it was intentional to go with the potage's white color. 😋 Anyway, it still look good on you.
@@shimmerine1yeah, if someone look good to begin with, gray hair don't really remove from it much
what actually is a white potato even I am so cornfused can I just use maize?
I always thought that "potage" mean anything to do with potatoes.
why not just boil the vegetables in the stock...get an immersion blender then add the milk?
Why we don't cook cauliflower and potato in stock and milk ??
I will make it with broccoli
This is some white ass dish. Driving Miss Daisy. Bland. Having said that I’ll give a try. Love Cauliflower
Have a word with Marco-Pierre if you think it's on the bland side. Whap in a couple of Stockpots - sorted.
1/2 pinch nutmeg
Why would you need to "sanitize" the stock and milk?
it’s more for the stock in case it’s a homemade one that stayed in the fridge . it’s just a safety practice 👍
How much chicken broth did he add?
I could not resist adding leeks and onions
These would overpower the delicate taste of the vegetables and the whole point is the subtle tastes! Th and British would add onions as they like robust tastes - following 200 years of Indian cuisine! 😅
@@messrsandersonco5985 if ya over did it yah.
@@messrsandersonco5985*Mrs Crocombe sideeyeing the generous amount of onions added*
a tiny bit of lemon zest?
Why cook potatoes from cold water, and cauliflower from hot?
Supă de conopidă. Și eu o fac : ))!
😊
I can imagine this entire recipe came about because Louis XV was going through some kind of weird 'white' phase and wanted food to match. I finally understand the whole light versus dark chicken stock thing... "His Majesty wants all his food white today, better make that special pale chicken stock." Treasured cooking techniques have persisted into the 21st century because an 18th century monarch got anal about the color of his food.
It's *good* to be the King....
At the the time of Louis XV the purees would have put through a horsehair "tamise".. Why don't you use a Chinoise?
What is louis 14s fave food??
Sorry, but I cannot find this apparently traditional French soup in Escoffier (1934 translated), Elizabeth David, or Volume 1 of my 5 volumes of Careme (in French). But apparently it’s in the Larousse Gastronomique (which I don’t have).
Or is it actually a soup version of Escoffier’s Purée de chou-fleur (also 4 parts cauliflower to 1 part potato) ?
Can anyone help me here ?
On finishing this soup using chicken stock from Michel Roux Jnr’s recipe, I found it pretty bland. Probably why it was not so easy to track down. A few drops of lemon juice did offer a variation.
I wonder if the word “Porridge” comes from the word “Potage”.?
According to the wictionary it does (influenced by “porray”, a leak stew). And soupe was the french word for sop, so it originally meant a potage thickened with bread.
@@NouriaDiallo Ahh, good to know, thanks!
💛 ⚜️ 👑 ⚜️💛
Do Dubarrys grow on bushes or trees? (kidding)
Seems like it would lack flavor, no butter, garlic, shallot?
7:06 ratio
Wasn’t madame Dubarry his mistress?
11:18 yup ,even says so in the card.
Great potage, but personally I wouldn’t use the mixer; it turns patato’s into glue.
Only if you're heavy handed.
Alas, not something I can make. The smell of cooking cauliflower makes me extremely ill. But it's good to have you back.
Le Chef c'est vous.😂
well there will be other recipes no worries 🙂👍👨🏻🍳
🆒🌈🌄🌅
You are about as French as I am and I am very British
I appreciate your recipes very much, but do wish you'd cut to the chase.
That's at least four ingredients! 😂
it read two vegetables know it all
@@sharonwhitehouse6949That was my comment too. Why are the comments so snarky here? This is a lovely channel. It’s my “go to” when I want to make an easy, elegant and delicious dish for my family. It just never fails and it’s free.
Fart soup with all that filthy indigestible dairy. Make this with stock and it is better. One can always add a dash of cream but really this is gross.
I don’t like milk or cauliflower but others would love it!
❤🎉❤🎉🤗💯👍
Too thin
Needs some ketchup and hot sauce.