Secrets of Restaurant Chefs: Chef Jacques Fiorentino's Fresh Sorrel Soup

[@alexandrianova6298]

That blender really gives Jacques the dad vibe. You think he's mowin' the lawn in there only to find out he's just blending the sorrel soup

[@craigmetcalfe1749]

Oh Chef! You have justified why I grow two types of Sorrel in my garden. The French Sorrel that you have used and the Red Veined Sorrel. I love how you encourage the viewers to use all their senses when cooking. You were really thinking outside of the box when you suggested potato flakes and that immersion blender could power a small boat. ;-) Thank you for sharing Chef! I can't wait to make this recipe. Cheers!

[@deardaughter]

Thank you for this. It’s his soup at Lseitte that I first tried and loved. Closed now sadly.

[@markanthonymarla]

WOW I LOVE THIS RECIPE ... AWESOME !

[@cetispeak]

Is there an actual recipe for this (with ingredient amounts and quantities)? Sorrel (curly dock) popped up in my yard last year, and I have many mouths to fill.

[@Martynascooking]

What if, i actually enjoy my GYM?!

[@300books]

Why did he have to wipe his nose at 0:26 ? It looks unsanitary.

[@davidjlatt]

Agreed.