The Secret to Perfect French Puréed Soup | Potage Cormeilles (Escoffier Style)

Описание: The secret to a world-class French soup isn't just the ingredients—it’s the professional framework.
Most home cooks make vegetable soup by boiling everything in a pot of water—but that often leads to watery, thin results. In this video, we dive into the classical technique defined by Auguste Escoffier in Le Guide Culinaire.

We explore the 4 essential categories of French soup (Consommés, Purées, Veloutés, and Creams) and demonstrate the professional way to make Potage Cormeilles—a stunningly smooth green bean and potato purée.

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🕒 CHAPTERS:
0:00 Welcome & A New Way to Master Soup
1:22 Escoffier’s 4 Categories of Soup Explained
2:38 Category 1: Consommés (Clear Soups)
3:20 Category 2: Purée Soups (The Foundation)
4:20 Category 3: Velouté Soups (The Mother Sauce Base)
5:45 Category 4: Cream Soups (The Béchamel Method)
7:35 Recipe Intro: Potage Cormeilles
7:57 Mise en Place & Ingredients
8:47 The Secret to the "Diamond" Garnish
9:32 Preparing the Potatoes
10:40 The Blanching & Stewing Process
11:22 The Concentrated Purée Technique
12:22 Diluting to Perfection (Consistency Adjustment)
13:38 The Final "Chef's Touch" (Butter & Cream)
14:05 Tasting & Presentation


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