Red and Yellow Bell Pepper Cream Soup Recipe - How to Serve 2 Soups Side By Side?

[@clemmcguinness1087]

Making it. Thanks

[@LBStirlo]

I’ve been watching this channel for a few years now you can learn a lot from this man trust me on that

[@SirurP]

Beautiful plating. Beautiful ideas

[@Samcaracha]

Apère la priemère phrase (je ne parle plus de français) Honesty! Lovely! I enjoy it. Thank you.

[@nadertadrous5323]

wow nice and easy presented good job chef

[@philliphillaire2355]

Most defiantly going to try this one, while in Mexico PV we had a similar soup presentation but with two color of beans, white and brown bean soups. It was so delicious too.

[@Samcaracha]

That sounds delicious!

[@sampahangelica77]

I made it!!! and it is very delicious....speechles..

[@sampahangelica77]

thank you very much for the guidance. you are my favoriete chef.

[@sampahangelica77]

+Chef Eric Arrouzé may I request chef? could you give a tutorial about making mushroom soup? I want to have that from you. Thank you in advance.

[@seanfonseca6918]

This soup is both stunning and very simple. Thank you so much for posting this video.

[@ras4782]

Great video i can't wait to try

[@oceanaocean]

I have made your recipe but this time I substituted a crab stock I had in the freezer (from blue claws) and roasted yellow squash and carrots. For the other half I used the same stock but with cauliflower. In each I did use onions sautéd prior to blending. I put a dash of whiskey into the cauliflower, and a little curry into the squash. Mind you, these are very subtile flavorings; just a touch. Serving it for lunch with an arugula and pear salad with a light lime vinegarete dressing. Love this recipe and your style!

[@josevelez7539]

Marvelous chef! I bet it tastes creamy and delicious. Will try to make this soon! Was accepted into Colorado Mesa University’s Culinary Arts school. :-) Super excited!

[@andersonmonke3844]

Soup looks amazing

[@InvestOrama]

stunning presentation

[@InvestOrama]

+Chef Eric Arrouzé sure! our style is short and musical but we could do a special edit, I could also put it on vine.co/orama with all the credits to chef Eric

[@DivinityGoddess]

I will make this for Valentines

[@elitaosmani2553]

i like that you are so creative :)) looks yuum! thumbs up & subscribed :)) thank you

[@perrybb2]

Lol I love French chefs

[@kathleencremona3183]

What a lvly idea

[@mrpmessina]

I made the soup too. It is absolutely stunning and easy to recreate. Thank you chef🍾

[@mrpmessina]

Chef Eric Arrouzé a true inspiration.

[@mamabearcher2685]

Beautiful Job Chef!!!!!!!! Absolutely Gorgeous dish, looks Lovely!!!!!!!!!! ♡♥♡♥♡♥♡♥

[@ihath]

A thing of beauty

[@iandire3050]

Thank you chef, those are very good tips. I shared them with my team... I finished practicing the pork (65degrees) and the musseline, I think I am ready, but I will practice with 2 more chickens next weekend. Your technique is easier!!! Loved it..... I just don't understand why we need chickens with head and toes... My instructors tell me they taste better... Honestly... I can't find a difference.... Besides, nobody seems to like the long legs when I present the dish.... But it is the technique...you must follow the technique!!! 😂😂😂 Enjoy the rest of the weekend an thank you

[@ngoniboychef5703]

amaizing

[@tofinoguy]

Few people can plate as well as Eric can. I've been cooking for many years, and when I see some of these finished dishes, I stop momentarily and look at them as I would a piece of art. Wow.

[@Asigfried]

Wow, this is awesome!

[@MM03248]

New subscription. Thanks for the great videos, Chef.

[@phish1145]

love your videos!

[@phish1145]

I have been!!

[@rachidelomary155]

c parfait chef

[@fatiflowero5388]

Besides the cream being an unhealthy element in this recipe, I will give it 5 stars!!Trés bon.. Merci!

[@iandire3050]

Hello chef Eric, today I had the theory exam (I think I did well. I will get my grade next Monday) and the review of techniques exam. I got hollandaise sauce, red snapper sautéed, potatoes musseline, beurre blanc and brunoise de legumes etuvee. I got 23 points out of 25. The skin of my fish needed to be more crunchy. 😔 I panicked with time and presented a little less crunchy crust because I didn't want to get a penalization. Tomorrow I am going to practice the pork charcuterie again (7th time) the quiche Lorraine (10th time) and the poulet roti only if one of my classmates was able to find chickens with head. (5th time) I am sooooo tired! The principal of my school gave the demo about the pork, so everyone is betting that is the recipe we will have to prepare this Monday.... I haven't manage to get a perfect temperature on the pork. I used the thermometer but the chef told me that he hasn't taught me how to use it properly yet so I would just need to poke the part of my palm under the thumb and this is supposed to give mean example of how the meat should feel like. I feel insecure with this test. But I will do it tomorrow for the last time. Thank you for asking chef, wish me luck next Monday... Best regards 😉☺️😴😴😴😴😴😴

[@greatcatastrophe]

So how was the exam...?

[@chauveyelee5460]

Your comment made me wanna go to cooking school just so you know!

[@iandire3050]

That is a beautiful soup dish. Congratulations!....Guess what chef... My final exam is next week. I got 3 recipes... Poulet roti with tournee potatoes (of course!), pork sautéed charcuterie with potatoes musseline and quiche lorraine. Last year Half of the class failed trussing the chicken. So I practiced with 4 chickens I would have done more but it is hard to find chickens with head and full legs where I live, I also did 11 quiches. I know how to fraiser and chiqueter properly by know. I am worried about the pork since I don't know how to use the thermometer well and I have to present a medium well dish. Any tips? Well wish me luck. Which one would you say is the most technical dish? That is the one will be in the exam😖😖😖 my bets are on the chicken haha. Well have an nice weekend 😉

[@Naynadesai918]

I like white colour gas stove

[@Butterfliesvevo]

can this be used with green peppers as well?

[@Naynadesai918]

Pl give the shop name

[@greatcatastrophe]

Any suggestion for the garnish on top?

[@nicolelovesjesus6156]

Fried up sausage .. tiny crumbles!!

[@Naynadesai918]

Oh Gas stove is very nice where it will get

[@mattkraft3807]

What is white pepper?

[@breannamack2258]

There are different types of peppercorns, black (commonly used), white, and red (the more premium one).

[@beck645]

Nice simple soup but will be a bit bland since he didn’t roast the peppers and onions first.

[@sasa1982uk]

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