I'm never taking an exam on soup with my physics courses, but I will remember the thing about the butter and the color forever
@anafindlay40363 жыл бұрын
That's so funny ☺️
@Mark-rd1it Жыл бұрын
The best pea soup on KZbin.
@jamessirois7003 жыл бұрын
My father loved split pea soup, and so do I. My family is from Saint Germaine France, and I have been able to trace our roots back to the mid 1600'S.
@Company-593 жыл бұрын
Do you speak French?
@jamessirois7003 жыл бұрын
@@Company-59 I did at one time. My father spike french fluently, my mother didn't. But then, my father passed away when I was young, and I forgot a great deal of it. However, I still do understand some french.
@Joey-ct8bm3 жыл бұрын
It's Dutch soup by origin. Actually from the Roman empire, but made in what then became the Netherlands. The Dutch also made a variant called snert. The best soup in the world!
@gryphon95073 жыл бұрын
My mothers side is from Caan Normandy region 1600's too.
@Azaghal19882 жыл бұрын
@@Joey-ct8bm pretty much every country in europe has it's version of pea-soup. Snert is definitely great though ;)
@FrenchCookingAcademy3 жыл бұрын
A classic soup you learn in early on in French culinary school
@AlysiasArtStudio3 жыл бұрын
I will be taking the online course! I already have most kitchen tools and appliance items, ordering books too! Can’t wait to start after the Holiday madness:) Northern Minnesota winters are beyond crazy and I spend most of it in the kitchen. So excited to share what I’ll make with family and friends 😊 Thank you for these in-depth videos
@audiosnobs3 жыл бұрын
A British classic
@flexiblebirdchannel3 жыл бұрын
I didn't know, but make this soup for years. Onions roasted dark brown, no sieve because I like the little pieces especially of the pork belly inside, and a lot of pepper !
@prayerverse7803 жыл бұрын
I love your sense of humor. I never expected to laugh out loud while watching somebody cook.
@benjaminharris70918 ай бұрын
Thank you, chef, for taking the time to verbally highlight and show the mis en place! There is nothing that makes cooking more of a success and a joy than a proper setup!
@garetht12363 жыл бұрын
Your channel is the reason why I have a dutch oven in my kitchen... and tarragon, butter, carrots, onions, and potatoes always in the fridge. Thank You
@profchaos90013 жыл бұрын
You shouldnt keep potatoes in the fridge though 🙂
@maratustraxxx3 жыл бұрын
dutch oven?
@boghiutza3 жыл бұрын
@@maratustraxxx a dutch oven is a clay pot with lid. Or cast iron pot with lid. Best thing for slow cooking. Google it, I am sure you know it, but you didn't know it's called like this.
@windowzombie3 жыл бұрын
Same! I get so much use out of my dutch oven
@lauradelaney54573 жыл бұрын
@@maratustraxxx it’s also slang for when a person in the bed with you does a fart and traps you with the smell by pulling the duvet over you. Lol
@rhondacrosswhite80483 жыл бұрын
Oooh, this has been one of my favourite soups since I was a little girl. My family didn’t cook much but split pea soup with ham was available frozen even though most other soups could be purchased canned and condensed. Needless to say, I learned to cook very early as I learned to appreciate ‘real’ food rather than canned. I was lucky enough to attend the Cordon Bleu in Paris but I studied pastry.
@RealSassieCassie1.0-to2cm10 ай бұрын
Good for you! Blessings! 🎀🎄🎄🎀
@axiomist44889 ай бұрын
Congratulations !
@Regina-T11 ай бұрын
By far the best split pea soup I’ve yet had. I’ll me making this soup often now that the cold weather is here.
@kaymack53043 жыл бұрын
Oh THIS is getting added to next week’s menu.
@MrOilpainter3 жыл бұрын
Thanks for your video. I watch them all the time. I was trained as a chef in French cuisine in the early 1980's in San Francisco. Your video completely reminded me of my boss/chef who was trained in Switzerland. However, 35 years later, I SOAK my peas overnight in SALTY water, then rinse and cook the next day. My peas are so soft, there's no use for a blender. (The last sentence needs to be said in a New York City accent.) *Salt makes things soften slower? Never heard that. Molasses, yes. Salt, no. Thanks again for your cooking. And Cuteness.
@thestudentcafe3 ай бұрын
I like the tip about leaving out cream and substituting with butter in order to maintain the green color. Loved the video...
@china-trip Жыл бұрын
Wow... !!! My best friend, It's always great. We liked and enjoyed to the end.
@lyubovhac511410 ай бұрын
I cook that soup today. It was just delicious. ❤
@tomriddolls53012 жыл бұрын
He has a new kitchen in every video!
@adymode9 ай бұрын
This guys cooks on another level
@ZEPHYROTHUS3 жыл бұрын
*Bonjour, sérieux tu maitrise la cuisine française, tu es le best de la gastronomie, sérieux tu mérites les 3 étoiles au guide Michelin* merci pour tes vidéos, de la part d'un français gastronome aimant la bonne cuisine* ! 😍😍😍😍😍
@littlefrog95533 жыл бұрын
My grandmother was French, unfortunately I never learned her recipes before she passed. This makes me really happy, and I will try it this winter. My boyfriend really enjoys French cuisine now, it's like a new passion. Merci beaucoup pour partager votre recette avec nous. 😊
@FrenchCookingAcademy3 жыл бұрын
thanks a lot Hope you try the recipe
@spacechimp31993 жыл бұрын
Thank you very much Stéphane for sharing your knowledge and insights. I am a 19 year old man from Canada and I have recently gotten into cooking. I have been following Jamie Oliver then Gordon Ramsay’s recipes. Now I feel I am prepared to move onto traditional French cuisine. I appreciate your insight. Merci beaucoup et bonne soirée!
@RealSassieCassie1.0-to2cm10 ай бұрын
Classic and my family & friends absolutely fight for the last bowl. Big caveat: I always have a veggie stock in the deep freeze. Save your veggie scraps, and make stock.
@pierrerossouw60833 жыл бұрын
A day without soup is like an ocean without waves. This is a classic and a firm favourite of mine; in fact, I have a little left in the fridge that I made 2 days ago! I serve it with a light drizzle of chili oil - it is so good you could serve it with an old flip-flop. I've even served this with roasted, shredded chicken. What a meal!
@cefarther3945 Жыл бұрын
I made it and threw it all in the Crockpot. It was very creamy and had a little peas that were whole but tender and cooked. I enjoy the texture of the veges and some split peas. It was delicious.
@FrenchCookingAcademy Жыл бұрын
thanks
@achilles1902 жыл бұрын
Delicious.....That is what I love about French Cuisine and a good teacher. A few ingredients ... A few techniques...et Voila ......A meal greater than the sum of its parts..
@daphnepearce94113 жыл бұрын
I absolutely love split pea and ham soup and usually make it once a month. I like to serve it with cheddar cheese and garlic biscuits.
@pontevedra6603 жыл бұрын
A true chef who understands food! No need for meat for vegetarians.....
@gadillies7 ай бұрын
I didn't know that about St Germain, I thought he was just the evil dwarf in the AMAX casual games! I'm going to try la potage, I also love peas - fresh or dried!
@Lawman2123 жыл бұрын
I'm a huge fan of pea soup, but I wasn't aware of the numerous refinements required. Thanks so much for showing us how to improve a deceptively simple soup. If you ever have the time, would you consider a video about the dish Lentils with Four Porks? A friend of mine from Nice is a huge fan, and was very disappointed by the difficulty in finding the proper pork. Maybe it's not a classic dish, but he was talking about how it needed a fresh pork, a smoked pork, a salted pork and one other I forget. Pork was essentially a spice for the lentils. Very interesting.
@alanvonau2783 жыл бұрын
Salut Stéphane, c'est un bon potage pour les mois d'automne et d'hiver 👍. Je pense aussi préparer un croque-monsieur pour l'accompagner. 🇺🇸
@docmalthus7 ай бұрын
Thank you for your suggestions for my split pea soup. For mine I use a smoked pork shank and top it off at the end with one tablespoon of maple syrup (per six cups of soup).
@Mibular3 жыл бұрын
We grew up on pea soup, best comfort food ever. Family origin of Alsace-Lorraine. Mmmmmm!
@MOOSEDOWNUNDER3 жыл бұрын
This is also a very popular and classic dish in Finland. I was in Nice two years back and the soup was served with croutons and a sand coloured mustard. I did not ask why but it was great. The soup was cream of mushroom.
@ignoblesurfer62813 жыл бұрын
This was FANTASTIC. In the end I didn't even sieve it - I tried to, but it was capturing waaaay too much and only a thin liquid was getting through. (Maybe my sieve is too fine and I need one with slightly bigger holes.) But even with the slightly rustic texture this was a wonderful soup, better than any pea soup I've ever made by far.
@spankymcduff96833 жыл бұрын
2 thumbs up....will be making with my smoked pork shoulder bacon and home grown garlic ....might even make some ciabatta bread and use ends for croutons...am retired and your videos have taken my cooking hobby to a new level....thanks
@viewfromtheroad26562 жыл бұрын
Looks amazing chef.
@pontevedra6603 жыл бұрын
Merci Stefan chérie! All you cook is exquisite.
@jossiani84 Жыл бұрын
Thank you for the added salt explanation and what to do to keep the color bright. I am trying your "Soupe de Pois Cassés" this week.
@mokshaji54063 жыл бұрын
Beautiful, I learned a lot! All the best from Portugal 🙏🌸🌹
@KimberlyGreen3 жыл бұрын
Thank you for the quick history item as well..
@FrenchCookingAcademy3 жыл бұрын
thanks Kimberly it's always good to have some context :o)
@maddierosemusic3 жыл бұрын
I love your channel! And your new kitchen looks very nice! Every recipe of yours I've made rocks! Keep it up!
@FrenchCookingAcademy3 жыл бұрын
👍👨🏻🍳
@andrewgraham36583 жыл бұрын
Great soup. Think I will make it this weekend. I heard different about salting beans- Salt works to break apart the calcium and magnesium ions in the outer skin - the ions responsible for tough skins. This makes the skin softer and more permeable, allowing water to penetrate more easily into the bean itself. This in turn speeds up cooking times and helps cook the beans evenly.
@bannanachops3 жыл бұрын
This looks very tasty. Perfect for the weather being a little bit colder now.
@jann80053 жыл бұрын
Wow, this is art.
@plamenageorgieva47273 жыл бұрын
You are very kind and the way you explain the methods is just perfect. I will try this soup, it looks very delicious 😋🥣💚
@JeffBannow3 жыл бұрын
Typed the recipe up for myself and thought I would share. 350 grams green split peas (poix casse) 2 - 4 Tbl butter 50 to 100 grams pork belly, smoked or unsmoked, diced 2 large tablespoons carrots, cut in small cubes 2 large tablespoons finely sliced leeks, only the green part 2 tablespoon onions, cut in small cubes 1 liter water or clear chicken stock Bouquet garni 1 garlic clove, whole and smashed 1 stock cube (optional) 12 grams of salt To garnish: 4 tablespoons pan fried croutons 1 tablespoon parsley or chervil 1 grind of pepper to serve (optional) Note: If you are using salty stock cubes do not add salt. same if you are using a salty smoked bacon. if you are using any of the above only add salt once the soup is finished to correct the seasoning. 1. Place the split peas into a pan with cold water and turn to high. Once it comes to a boil, strain and rinse them off in cold water, discarding the water. 2. In the now empty pot, put in 1 - 2 Tbl of butter and melt on medium to medium low. 3. Add in the pork and render down a bit for 2-3 minutes. 4. Add in the onion, carrot and leek and stir. Cook for 2-3 minutes. You want to soften the vegetables, but not brown them. 5. Add in the peas and the water and bring to a boil. 6. Skim off the foam from the top of the soup and discard it. 7. Add in the garlic clove, the pork bone if you have one, and the bouquet garni. 8. Simmer for 30 minutes then add in the salt. 9. Simmer for another 15 minutes. 10. Remove the bouquet garni and the pork bone if added. 11. Blend everything with a stick blender until smooth. If you want it smoother, pour through a sieve to remove any large bits. 12. Add in another 1 - 2 Tbl of butter and stir until melted. 13. Serve hot with optional garnishes.
@sarahblakk6771 Жыл бұрын
Thank you
@eileenpreston80543 жыл бұрын
fantastic job!
@tomminou3 жыл бұрын
Salut Stéphane j'essaie la recette pour ce soir. Merci pour le partage de ton savoir! C'est toujours agréable de redécouvrir notre belle cuisine française =)
@debradowling8003 жыл бұрын
Haven't made this in ages. Thank's for reminding me how good it is.
@FordyHunt3 жыл бұрын
I just finished watching your last video, brilliant timing :)
@nawalaziz17403 жыл бұрын
Just in time! It’s soup season and this is an easy tasty recipe. Thank you.
@FrenchCookingAcademy3 жыл бұрын
Hope you enjoy it thanks
@edkokosko17593 жыл бұрын
Keep them coming! Just a polish guy cooking French. Love your channel ❤
@Sky_moondance2 жыл бұрын
I just made this soup tonight but with yellow split peas and smoked Turkey and it was delicious! I followed each step but I added a bit more water before I blended it with a high power vitamix. You have to let it blend a long time to get it refined enough. The comments regarding the sieve, you have to really stir stir stir until you can't anymore and then you'll see the thicker part of the soup come trough. Don't skip this step! I was going to then tasted the bit that went through the sieve and the taste and texture was fantastic. Some will be left in the sieve but that's the point, it's the parts he spoke of that you don't want in the soup at the end. Patients and persistence is key to French cooking. I skipped the salt because the Turkey was already salty. Thank you! I'm learning more and more from your channel and a better cook for it 😊.
@redleader3 жыл бұрын
So good to see you cooking again! And such a beautiful bright kitchen. But maybe whatever to keep them really tight and quick as you did before would you have just a small space. Excellent job thank you so much I cannot wait to make my green soup ....potage vert!!
@FrenchCookingAcademy3 жыл бұрын
thanks 😀
@EbeZalcman3 жыл бұрын
This soup is now one of my favorites!
@FrenchCookingAcademy3 жыл бұрын
👍👨🏻🍳
@EbeZalcman3 жыл бұрын
@@FrenchCookingAcademy thank you, but could you please answer my question? 🙌
@ericcutler54633 жыл бұрын
What a lovely recipe!
@chrishewitt42203 жыл бұрын
Love my pea and ham! So making this
@amokov3 жыл бұрын
Watching all commercials with love! Love your work, Stefan. Support from Belarus! Best wishes and millions of views per day!
@edwardkornuszko40837 ай бұрын
Thank you
@jamescundari13372 жыл бұрын
Hey Chef, another great video! Do you have a video of how to put together a mise en place from start to finish? That seems to be a very important part of French cooking but doesn’t get enough attention.
@alicebenigno98702 жыл бұрын
Fantastic!
@mindrules15662 жыл бұрын
Love your videos ♥️
@hanskoller79853 жыл бұрын
C'est simple mais bon.
@curthawkinsvoiceover3 жыл бұрын
Looks delicious! Not seen split pea soup like this before. Sounds great.
@FrenchCookingAcademy3 жыл бұрын
simple but efficient 🙂
@fauxtaux3 жыл бұрын
Looks great Stephane! It’s an untraditional Thanksgiving here in California, today. I made a very similar soup using white beans and a ham hock. It was served in a far more rustic style, but was delicious. I served it with some very crispy roasted yellow potatoes and we had bourbon bread pudding for dessert. I’m finding it difficult to reach for the remote after all of that. Thank god for elastic waist pants!
@Siamesemama13 жыл бұрын
This is a great bowl of soup! Made it tonight & it's "a keeper"😺 Merci Beaucoup, Stephan. 🥣👍
@lauraellen1893 жыл бұрын
This soup is perfect on a cold winter day! I have never blended mine smooth but the texture looks very smooth and creamy.
@MrVipulLal3 жыл бұрын
Your presentation is awesome. I tried your mushroom soup and it came out perfectly.
@StrikerEureka853 жыл бұрын
love the new set
@sofienferfache80332 жыл бұрын
Cela fait plaisir d'entendre de l'anglais facilement compréhensible :D Merci pour le rappel de ce grand classique. (Je ne me lasse pas d'écouter :DD)
@shk79903 жыл бұрын
Wwwwwwwwow,you're doing very well man!
@frugalwitch2 жыл бұрын
I’m from Alabama, have never had split peas in my life. Today a neighbor gave me 12 pounds of dried split peas! I gave 8 pounds to other friends. Glad I found this video!
@camembertdalembert63233 жыл бұрын
je la connaissais pas celle là. Ce sera un plaisir de l'essayer quand j'aurai fini ma tartiflette. Merci.
@FrenchCookingAcademy3 жыл бұрын
👍
@amythompson7700 Жыл бұрын
I have never thought to Blanch the peas, but I’m going to try it and see if it makes any difference.
@dwaynewladyka5773 жыл бұрын
This reminds me of the French Canadian split pea soup. It looks really good. Cheers, Stephan!
@mrdanforth37443 жыл бұрын
The Canadian version is practically the same except it uses yellow split peas and is traditionally made with salt pork and lard rather than butter..
@fullmoonsociety74633 жыл бұрын
I love this soup, it's one of my favorites
@greg61073 жыл бұрын
I love your video's I am definitely going make this recipe!
@greg61073 жыл бұрын
By the way your kitchen is beautiful.
@tombudzinski9503 жыл бұрын
Alright, I’ll make pea soup with GREEN peas. I usually use yellow peas and a ham bone, but someone did my shopping for me and purchased green instead of yellow. So I will do it your way! I have made your potage crècy several times and it was wonderful.
@wendyellis64023 жыл бұрын
I cooked this with some pork belly (frozen, sous vide, smoked) last year when you first posted this video. I had always made split pea soup very chunky and rustic (I’m American) so decided to try your more refined version. It was so delicious! I’m making it today. Thanks 😊
@DH-. Жыл бұрын
I've made your recipe and it's amazing but the second time I made it I added spicy flavor by introducing a green Serrano chilies one is enough depending on the pepper itself.. it blends in well
@stevenhaldane59103 жыл бұрын
Couldn't find green split peas unfortunately so tried making it with yellow split peas and it was delicious, Thanks for the video
@BaronGaigern19302 жыл бұрын
I know a variant of this soupe by Paul Bocuse, he added a few leafes of green salad to the peas to intensify the green colour and to give the Potage Saint Germain a fresher taste.
@rossignol41702 жыл бұрын
Je le fais ce soir. Merci
@MextizaCalifa2 жыл бұрын
Unblended is soo much satisfying because i need some bite. Ofcourse this 1 is different type but good good
@bradleygroce89753 жыл бұрын
looks beautiful. I add ham and sausage. needs french bread too.
@evelynbaron20043 жыл бұрын
I LOVE this channel!!! Why e.g. do people destroy vegetables in the oven making ratatouille??? Not here! I messed around with potage saint Germain using frozen green peas at the end because I ate it like that in Lyon and don't think I am breaking any rules. I live in Canada and in Quebec City you can go to a gargotte and eat asparagus on a a baguette for breakfast with something approximating Hollondaise sp stuck in Toronto lockdown getting stricter by the minute. I try to be vegan but frankly I am a realist and there is also a way around things without resorting to mock meat etc.; great fan of Ottolonghi I know millions of ingredients but I like his ideas and frankly, once you have built up a well stocked pantry anything is possible. Many thanks my friend!!!!
@breadburn51963 жыл бұрын
Looks delicious
@insanicnino3 жыл бұрын
Nice.. bravo
@GBERTS3 жыл бұрын
very nice!
@miavos36103 жыл бұрын
Awesome! 😋😋😋😋🤩🏆
@yohtan3 жыл бұрын
A bit of this on the side with some grilled cheese would be great. Btw like I got several pounds of yellow split peas; can I do use this same exact technique to make a yellow pea soup?
@daviddyckman3 жыл бұрын
When I make traditional split pea soup- I find the green and yellow to be the same other than the color
@TheMrTomkennedy3 жыл бұрын
Super video! I applauded for A$2.00 👏
@selfintuition23 жыл бұрын
That adding salt makes the legumes or pulses hard is a myth that was debunked by the folks over in Serious Eats. There's a great article there called 'Should I Salt My Bean-Cooking Water?' that tests out myth extensively, and the short answer is: YES, you should add salt when cooking legumes and pulses as it actually helps them retain their shape. Perhaps in this particular recipe it doesn't matter because everything gets blended at the end. Nice soup btw, I find that you can eat it throughout the year as it's very nutritious and light on the stomach. :)
@TheLeftTenant3 жыл бұрын
Haha too many serious eats acolytes on here! I actually was thinking the same thing. Kenji calls for salting red beans during the 12 hr soak in his red beans and rice recipe. I think it's good advice, tho quality and age/dryness of the beans has the greatest effect on your end result.
@debradowling8003 жыл бұрын
Jaques Pepin salts his beans. Nuff said.
@dnmurphy483 жыл бұрын
Some form of this exists in most European cultures I think. It's English equivalent will be pea and Ham soup. Very nice. A variation I like to make is to replace peas with lentils and belly pork with smoky bacon lardons / pancetta. Some pot barley to thicken, some crusty bread on the side and mmmmm - comfort food at its best. I don't blend though, I prefer it lumpy. Sometimes I will take out half the vegetables and rough mash them to thicken the soup, which is a nice compromise for my tastes.
@Sathkur3 жыл бұрын
In the Netherlands there is also a popular variant, called 'snert'. Its main difference is probably the use of celeriac and smoked sausage.
@littlefrog95533 жыл бұрын
The origins are probably Ancient Greece or Rome, because they grew these legumes. Delicious, nutritious, cheap and timeless. 💗
@littlefrog95533 жыл бұрын
@@Sathkur And the Dutch use a type of bacon they call Katenspek. I've seen it served with rye bread.
@Mark-zu6oz3 жыл бұрын
I prefer chunky as well. I add more carrot and a few cut up potatoes. Also, I find when reheated the soup has lost most of whatever lumpy texture is left with the exception of the meat. I use ham or smoked shoulder diced.
@jellygood85523 жыл бұрын
When did you add the bone? Thank you for the video :). I have lots of legumes this is very useful to me.
@FrenchCookingAcademy3 жыл бұрын
Hi there I added it when I added the bouquet garni and garlic
@jellygood85523 жыл бұрын
@@FrenchCookingAcademy merci beaucoup! Sorry if I missed that!
@joelweber34623 жыл бұрын
Bravo, ca a l'air tres bon! J'ai comme le souvenir d'un gout ou odeur fumer dans cette soup - ajount'on parfois des lardons fumer?
@mephren3 жыл бұрын
Les lardons sont de la poitrine fumée, le résultat sera le même 😀 Lardons are made with pork belly, just like in the recipe 😊
@lorraineduranleau94143 жыл бұрын
Je salive!
@robinrubendunst8693 жыл бұрын
Lovely! Please tell how long this will last in the fridge/freezer as i’m cooking for two, and will have left overs.
@louverousse90233 жыл бұрын
you can stick it in the freezer and reheat it on a day you don't feel like cooking . Just remember that it will taste more salty after being frozen, so you might wish to not put as much salt as he did .
@mrnoiz233 жыл бұрын
I also find chervil almost never available in our markets. I need to plant my own next year.
@EbeZalcman3 жыл бұрын
If I make a soup with green lentils, should I blanch them as you did with the split peas?
@paukvb3 жыл бұрын
Looks lovely, seemed strange to blend the meat but definably worth a shot!
@mariyanzarev64233 жыл бұрын
I agree, leaving that separate, crispying it up and adding alongside the croutons would be my way to go
@emilianog8723 жыл бұрын
Hi Stephane, i notice on the picture of the video that you added olive oil, and perhaps even black pepper. is that correct ? Would you recommend doing that ?