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- I LOVE TO MAKE SOUP.

AND EVERYONE LOVES SOUP.

AND I HAVE A BEAUTIFUL HERE TOMATO CHOWDER WITH A MOLLET EGG IN THE CENTER OF IT.

AND YOU CAN SEE THAT MOLLET EGG IS BEAUTIFULLY SOFT THE WAY IT SHOULD BE.

THIS IS NOT A COMPLICATED RECIPE.

HERE IS THE WAY I DID IT.

BEGIN BY RUBBING SOME TOASTED BREAD WITH A CLOVE OF GARLIC TO MAKE CROUTON AND SET THEM ASIDE.

CHOP THE VEGETABLE, THE CARROTS, AND GREEN ONION.

CRUSH GARLIC, MINCE SOME ONION.

ADD THE DRIED THYME AND THE SAGE LEAVES.

ALL OF THESE THEN GO INTO A SAUTE PAN WITH SOME OLIVE OIL.

COOK, STIRRING FOR A FEW MINUTES.

SPRINKLE IN A COUPLE OF TABLESPOON OF FLOUR AND COOK, STIRRING, FOR A MINUTE OR SO.

THEN ADD THE STOCK, THE CHERRY TOMATO, AND THE CANNED TOMATO.

SEASON WITH SALT AND PEPPER AND BRING TO A BOIL.

THEN LOWER THE HEAT AND COOK ABOUT 20 MINUTES.

USING AN IMMERSION BLENDER, PUREE THE SOUP UNTIL IT'S SMOOTH AND CREAMY.

SERVE IN BOWL WITH A WARM MOLLET EGG IN THE CENTER.

GARNISH WITH GARLIC-RUBBED CROUTON, CHIVES, AND GRATED CHEESE.

MMM, DELICIOUS.

WE'RE MAKING SOUP TODAY.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[upbeat string music] ♪ ♪ - YOU KNOW, THERE ARE ENDLESS POSSIBILITY WHEN YOU MAKE SOUP.

MY WIFE CALLS FRIDGE SOUP.

WHEN I OPEN THE REFRIGERATOR I HAVE SALAD, I HAVE AN OLD CUCUMBER, TWO ZUCCHINI, OR WHATEVER IN IT, AND I'M MAKING SOUP.

NOW TODAY, WHAT WE ARE GOING TO DO IS A BLACK BEAN SOUP GARNISHED WITH BANANA AND CILANTRO, AND THEN A GARLIC-- POTATO-GARLIC SOUP, WHICH IS VERY CLASSIC.

THE ONION SOUP, LYONNAISE STYLE, WHICH IS THE STYLE THAT WE USED TO DO WHEN I WAS A KID IN LYON.

AND FINALLY, A VERY, VERY ELEGANT CONSOMME, WHICH IS DONE WITH A CLARIFICATION.

SO FIRST, WE START WITH THE BLACK BEAN SOUP.

AND YOU SEE, THE FIRST THING YOU DO, ANY TYPE OF BEANS, YOU PUT THEM ON A LARGE TRAY LIKE THAT AND TRY TO PICK OUT IF THERE IS ANY DAMAGED ONE OR ANY PEBBLE OR STONES.

THOSE ARE REALLY QUITE CLEAN.

AND THAT'S BASICALLY IT.

AND THEN YOU PUT THEM TO SOAK THREE HOURS, FOUR HOURS, OVERNIGHT.

I DON'T REALLY LIKE TO, YOU KNOW, SOAK THEM TOO LONG, BECAUSE THEY START FERMENTING AT THAT POINT.

FOUR, FIVE HOURS IS MORE THAN ENOUGH.

AND YOU KNOW WHAT, VERY OFTEN I DO THAT DIRECTLY WITHOUT EVEN SOAKING IT.

AS YOU CAN SEE, THOSE HAVE BEEN SOAKING.

YOU CAN SEE THAT SOME OF THEM ARE ALREADY SPLIT OPEN A LITTLE BIT, AND OF COURSE, THAT WILL LOWER THE AMOUNT OF TIME THAT YOU COOK THEM AND LOWER THE AMOUNT OF LIQUID THAT YOU PUT IN AT THE BEGINNING.

SO WE WILL DRAIN THEM OUT.

SO I HAVE THIS HERE, MY POUND OF BEANS.

AS YOU CAN SEE FROM THIS TO THAT, IT'S ALREADY SWELL UP AT LEAST BY HALF.

AND THEN WHAT WE'RE GOING TO DO HERE, HALF A CUP OF BROWN RICE THAT I'M PUTTING IN IT, AND THEN SOME PANCETTA, OR BACON, I MEAN, WHAT WE CALL LARD IN FRANCE, WE CALL THAT LARDS, AND WHEN WE CUT IT INTO SMALL PIECES LIKE THIS, WE CALL LARDONS.

PANCETTA IN ITALIAN, AND THIS IS ACTUALLY UNSMOKED, BASICALLY UNSMOKED BACON AS LEAN AS YOU CAN GET IT.

AND WE HAVE ABOUT HALF A POUND HERE.

WE PUT THAT IN THERE WITH ABOUT A GALLON OF WATER, MIX IT WELL, AND THAT'S ALL YOU DO TO START WITH.

WE PUT IT TO COOK, AND I HAVE ONE HERE WHICH HAS BEEN COOKING FOR A GOOD HOUR.

SO HERE IT IS.

AS YOU CAN SEE, THE BEANS NOW ARE... OH, THEY'RE STILL A BIT FIRM.

THEY'RE STILL TO COOK AT LEAST ANOTHER HOUR.

SO NOW WE'RE GOING TO PUT SOME SALT IN IT.

HAVE NO SALT TO START WITH.

AND THEN GARLIC.

I HAVE A FAIR AMOUNT OF GARLIC.

THERE ARE LIKE 8, 10 CLOVES, COARSELY CHOPPED.

ONION.

YOU COULD ACTUALLY PUT EVERYTHING TOGETHER AT THE BEGINNING, BUT I THINK THE TEXTURE IS A LITTLE BETTER IF YOU DO THAT AS I'M DOING IT HERE.

SO THAT LARGE ONION.

I HAVE HERBES DE PROVENCE HERE, WHICH IS A MIXTURE OF DIFFERENT TYPE OF HERB-- THYME, SAVORY, AND ALL THAT THAT YOU HAVE IN THERE.

THERE IS EVEN THE LAVENDER FLOWERS IN THERE TOO.

AND A LITTLE BIT OF ANCHO.

IT'S A CHILI POWDER; IT'S LIKE A TYPE OF PAPRIKA.

CHILI, YOU CAN USE PIMENTO IN SPAIN, WHICH IS A SPANISH PAPRIKA.

WE'RE GONNA PUT SOME TOMATO IN THERE.

JUST CANNED TOMATO LIKE THIS.

BETTER TO CRUSH THEM A LITTLE BIT LIKE THIS.

AND THAT'S ABOUT IT.

THIS WILL COOK NOW FOR, LIKE, AN HOUR AND A HALF.

AND THEN WE CAN FINISH IT UP.

SO BRING IT TO A BOIL, LOWER THE HEAT.

AND LET IT COOK.

THAT'S IT.

MY SOUP IS REALLY COOKED NOW.

NICE, THIS IS A THICK-- YOU KNOW, THICKER TYPE OF SOUP.

AND YOU CAN HAVE IT JUST LIKE THIS, WHICH IS WHAT WE HAVE, EXCEPT I WILL STILL EMULSIFY IT A LITTLE BIT.

IT GIVE IT A LITTLE BIT OF CREAMINESS, YOU KNOW, TO DO THAT.

AND I LIKE TO DO IT, YOU KNOW, FOR A FEW SECONDS.

[blender whirring] THAT'S IT.

JUST CHANGE MY TEXTURE A LITTLE BIT, YOU KNOW?

IT'S STILL VERY CHUNKY.

NOW, THE FINISHING FOR THIS, WHAT I DO, IT'S A MIXTURE OF RED WINE VINEGAR, TABASCO...

COUPLE OF DROP, AND SOME OLIVE OIL.

WE MIX THIS.

OKAY.

BOY, YOU HAVE SOUP FOR, LIKE, 10, 12 PEOPLE HERE.

OKAY, LET ME TASTE IT.

OH, THAT'S GOOD.

ENOUGH SALT, SO IT'S GREAT.

SO DIFFERENT GARNISH THAT WE CAN DO WITH IT.

ONE OF THE GARNISH THAT I LIKE TO DO IS BANANA.

BLACK BEAN SOUP WITH BANANA GARNISH.

NOW, IF YOU DO YOUR BANANA GARNISH THAT I DO HERE, MAKE SURE YOU PUT A LITTLE BIT OF, YOU KNOW, LEMON JUICE ON TOP JUST SO THAT YOUR BANANA DON'T GET ALL BLACK, DISCOLORED.

SO YOU CAN DO THAT AHEAD.

THEN WE'RE GOING TO HAVE CILANTRO, AND THEN ANOTHER GARNISH THAT WE DO OCCASIONALLY IS HARD-COOKED EGGS TOO.

YOU SEE THAT MACHINE HERE, YOU CUT IT THIS WAY.

AND THEN YOU TURN THIS THE OTHER WAY.

AND THEN YOU CUT IT THIS WAY.

THIS IS ABSOLUTELY PERFECT FOR AN EGG SALAD NOW.

THIS IS A NICE GARNISH FOR YOUR BLACK BEAN SOUP TOO.

I'M GONNA SERVE A COUPLE OF THIS.

FEW SLICE OF BANANA.

I LOVE THE BANANA WITH IT.

IT REALLY GIVE A SWEETNESS, YOU KNOW?

AND COUPLE OF PIECES OF CILANTRO.

CAN NEVER LOSE WITH THE CILANTRO.

AND THIS IS IT.

YOU KNOW?

NEVER BETTER SOUP.

THIS IS THE BLACK BEAN SOUP WITH BANANA, CHOPPED EGGS, AND CILANTRO.

OKAY, LET'S START ON THE GARLIC SOUP.

NOW, WHEN YOU USE LEEK, YOU KNOW, LOOK AT YOUR LEEK.

LIKE, SOMETIME THAT FIRST THING IS TOO FIBROUS AND TOUGH.

I REMOVE IT.

I DON'T THROW THAT OUT.

I WASH IT, PUT IT INTO THE FREEZER IN A CONTAINER.

AND WHEN I DO A STOCK, YOU KNOW, TO FLAVOR, THEN THAT'S WHAT I USE.

NOW, HERE, AS YOU CAN SEE, I DON'T ALSO REMOVE ALL OF THE GREEN.

I REMOVE, YOU KNOW, AS I SEE THE GREEN BEING SLIGHTLY MORE PALER IN COLOR-- THAT'S WHAT I DO.

OPEN THEM THIS WAY, AND THEN THAT'S IT.

YOU CAN WASH, AND AFTER, YOU CAN SLICE THEM.

OKAY, NOW I'M GONNA START BY PUTTING A LITTLE PIECE OF BUTTER IN THERE, A DASH OF OIL.

AND WE'RE GOING TO START SAUTEING THE VEGETABLE.

SO THERE, THE LEEK FIRST.

THIS IS GOING TO BE EMULSIFIED EVENTUALLY, SO YOU DON'T HAVE TO WORRY, YOU KNOW, ABOUT CUTTING IT SMALL PIECE OR WHATEVER.

THERE IS NOTHING WHICH REPLACE LEEK IN A SOUP, BELIEVE ME.

I MEAN, IT'S THE SAME FAMILY THAN THE ONION AND CHIVES AND ALL THAT, BUT LEEK FOR ME IS REALLY SPECIAL.

I HAVE 15 CLOVE OF GARLIC OR WHATEVER HERE.

I CAN HIT IT ON THE SIDE TO EVEN HAVE MORE.

THIS IS THE GARLIC SOUP, THAT'S THE ROLE, YOU KNOW?

AND AFTER IT'S CRUSHED LIKE THIS, THEN THE FLESH WILL COME OUT OF THE GARLIC VERY EASILY.

I'M GONNA MIX THIS, SAUTE IT A LITTLE BIT.

I CAN ALREADY SMELL THE LEEK.

AND THEN POTATO.

DIFFERENT TYPE OF POTATO.

THOSE ARE YUKON GOLD, WHICH ARE REALLY NICE FOR THIS.

YOU WANT A KIND OF, YOU KNOW, SOFT CREAMY POTATO.

SO WE PUT ABOUT TWO QUART OF LIQUID IN THERE.

SEE, THE LIQUID IS ALWAYS ADJUSTABLE.

YOU DO IT.

YOU THINK, "WELL, MAYBE I SHOULD HAVE-- I SHOULD HAVE IT A LITTLE THINNER," TOO, FINE, YOU CAN ALWAYS ADJUST IT.

SOME SALT OF COURSE.

AND FINALLY, WE PUT THE STOCK IN THERE.

THIS IS A VERY LEAN KIND OF CHICKEN STOCK.

YOU CAN DO HALF STOCK, HALF WATER.

I CAN EVEN ADD A LITTLE BIT OF WATER THERE.

OKAY.

THAT HAS TO COME TO A BOIL A GOOD 30 MINUTES.

AND DURING THAT TIME, I'M GOING TO DO THE CROUTON AS A GARNISH FOR IT.

SO YOU CAN USE ANY TYPE OF BREAD, REALLY.

BUT I USE TO THOSE TYPE OF CROUTONS ARE THERE.

OKAY, RIGHT THERE.

THIS IS NOT QUITE TO A BOIL, BUT I'M GOING TO COVER IT ANYWAY.

AND THERE.

WHAT I DO WHEN I DO CROUTON, YOU KNOW, I PUT THEM DIRECTLY ON A COOKIE SHEET LIKE THIS.

IF YOU DO THEM IN A SKILLET, YOU KNOW, WITH OIL, YOU PUMP AN ENORMOUS AMOUNT OF OIL IN IT.

BUT WHEN YOU DO IT LIKE THIS, PUT A LITTLE BIT OF OIL ON TOP, LIKE, A COUPLE OF TEASPOON, A TABLESPOON, AND THEN YOU ROLL THEM INTO THAT OIL LIKE THIS.

AND THAT'S IT.

THEY ARE COATED WITH THE OIL, AND OF COURSE YOU PUT THEM IN THE OVEN, YOU KNOW, 10, 12 MINUTE ABOUT 375, AND THAT'S WHAT YOU HAVE, YOUR CROUTON.

OKAY, LET'S CHECK OUT THE GARLIC SOUP HERE.

WELL, I KNOW IT'S COOKED.

BEAUTIFUL.

SO YOU KNOW, COUNTRYWIDE OR VERY OFTEN AT MY HOUSE, WE'LL SERVE IT JUST LIKE THIS.

YOU KNOW, ROUGH AND ALL THAT.

BUT THERE WE'RE GOING TO EMULSIFY IT AND FINISH IT WITH BUTTER.

SO I HAVE ABOUT TEN PEOPLE HERE.

WE HAVE ABOUT 2, 3 TABLESPOON OF BUTTER.

AND THEN WE WANT TO MAKE IT NICE AND CREAMY.

YOU CAN USE, OF COURSE, A BLENDER.

PUT IT INTO THE BLENDER.

BUT THIS IS REALLY, REALLY NICE.

[whirring] THAT IS AS CREAMY AS YOU WANT IT.

AND THEN YOU SHOULD TASTE IT.

OF COURSE.

AND FOR ME.

MMM.

A DASH OF SALT.

AND I THINK I'M GONNA PUT A LITTLE BIT OF WATER IN THERE.

YOU COULD USE STOCK, BUT WATER IS PERFECTLY FINE.

IT'S BEEN REDUCING A GREAT DEAL.

[whirring] AND NOW...PERFECT.

THAT'S IT.

I NEED A LARGE PORTION OF SOUP, SOME CROUTON ON TOP.

AND MAYBE A LITTLE BIT OF CHIVE.

AND THIS IS IT.

JUST LIKE WHEN I WAS A KID.

THE GARLIC SOUP WITH CROUTON.

AND NOW I'M GOING TO MAKE NOT YOUR STANDARD ONION SOUP, BUT THE ONION SOUP LYONNAISE, WHICH IS QUITE DIFFERENT IN LYON.

YOU'RE GONNA SEE WHY.

IT'S THICKER.

IT'S DONE SLIGHTLY DIFFERENT.

AND IT'S A LITTLE BIT-- OR CERTAINLY WHEN MY MOTHER HAD A RESTAURANT IN LYON, THAT'S THE TYPE OF SOUP THAT WE USED.

AND I'M GOING TO USE, LIKE, AT LEAST 3 CUP OF ONION, 3, 4 CUP OF ONION HERE.

COUPLE OF TABLESPOON OF BUTTER.

AND YOU WANT TO PUT YOUR ONION, AND WE WANT TO ROAST THOSE ONION MUCH MORE THAN YOU CONVENTIONALLY ROAST THEM.

YOU WANT THEM TO BE KIND OF CANDIED.

WHEN MY MOTHER DID IT AT THE RESTAURANT, SHE ALWAYS NOT ONLY ROASTED THE ONION A LONG TIME SO IT WAS KIND OF CANDIED, BUT THEN SHE PUT A TABLESPOON OF FLOUR ON TOP OF IT, AND THEN WATER.

ALWAYS DID IT WITH WATER.

AND WHEN IT WAS FINISHED COOKING, WHAT SHE DID ACTUALLY WAS PUT IT THROUGH THE FOOD MILL, YOU KNOW, TO HAVE IT SMOOTHER.

I'M NOT GOING TO PUT IT THROUGH THE FOOD MILL, BUT ONE OR THE OTHER IS FINE.

SO THIS HAS TO COOK NOW, LIKE, 15, 20 MINUTES UNTIL IT'S REALLY NICE AND CANDIED.

BOY, THIS HAS BEEN COOKING QUITE A WHILE, AND YOU CAN SEE IT'S REALLY REDUCED A GREAT DEAL AND IT'S CANDIED, YOU KNOW?

OKAY.

SO THIS IS THE TIME NOW WHERE YOU PUT YOUR STOCK IN IT.

DASH OF SALT.

I LIKE TO DO IT WITH CHICKEN STOCK.

SOME PEOPLE LIKE BEEF STOCK.

I'D RATHER HAVE THE CHICKEN STOCK.

SO THAT'S GOOD.

SO THIS FINISH COMING TO A BOIL, AND YOU WANT TO SIMMER IT, BOIL IT FOR ABOUT 20 MINUTE.

ALL RIGHT.

NOW IT'S BEAUTIFUL.

REALLY NICE.

YOU CAN SERVE IT JUST LIKE THIS.

ONION SOUP SOMETIME IS SERVED LIKE THAT.

IT'S NOT NECESSARILY GRATINEE WHEN WE PUT-- I FORGET TO PUT PEPPER IN IT-- WHEN WE PUT THE CHEESE AND THE BREAD ON TOP, THEN WE DO A GRATIN, GRATINEE, SO ONION SOUP GRATINEE; OTHERWISE, SOMETIME IT'S SERVED JUST LIKE THIS.

SO NOW WE GO TO THE FUN PART OF IT.

I HAVE, LIKE, 2 CUP OF CHEESE HERE.

AND A GOOD CHEESE, YOU KNOW.

EMMENTALER OR GRUYERE, YOU KNOW, IS GOING TO BE GOOD.

I HAVE THE CROUTON.

AS YOU WILL SEE, THAT SOUP IS THICKER THAN THE OTHER ONE.

I HAVE HALF OF THE CROUTON THERE.

A LAYER OF CHEESE ON TOP OF IT.

THE REST OF THE CROUTON, SO IT'S ALMOST HALF OF THE BOWL.

SO YOU WILL SEE THE THICK WILL BE--SOUP WILL BE THICK.

A LITTLE MORE CHEESE.

AND THEN WE PUT THE STOCK IN IT.

SHOULD FILL UP THE BOWL, YOU KNOW?

THAT'S IT.

JUST ABOUT RIGHT.

YOU DO THAT, OF COURSE, AT THE LAST MOMENT, WHEN WE'RE READY TO PUT IT INTO THE OVEN.

AND THEN MORE OF THAT WONDERFUL CHEESE IN IT.

I MEAN, THIS IS NOT YOUR LOW-CALORIE SOUP, YOU KNOW?

BUT IT IS REALLY SPECIAL.

OKAY.

HERE WE GO.

IT GOES THERE.

AND IN THE OVEN, LIKE, 375, 400 DEGREE.

TAKES, LIKE, HALF AN HOUR.

THIS IS IT.

I MEAN, THE REAL SOUPE A L'OIGNON GRATINEE LYONNAISE, BOILING AND ALL THAT, REALLY, REALLY HOT.

NOW, OF COURSE, THIS IS THE WAY IT'S SERVED.

BUT TO GUILD THE LILY, AS THEY SAY, A LITTLE MORE EVEN, WHAT WE DO IN LYON, WE USE AN EGG YOLK AND A BIT OF PORT WINE OR A SWEET DESSERT WINE LIKE THIS, AND WE MIX IT TO PUT IT IN THE CENTER OF IT.

OF COURSE, BEFORE YOU USE ANYTHING, YOU TASTE IT... JUST IN CASE.

SO ABOUT-- YOU HAVE ABOUT 1/3 OF A CUP WITH MY EGG YOLK.

AND THIS IS SPECIAL TO LYON, ESPECIALLY THE GRATINEE, AT 1:00, 2:00 IN THE MORNING WHEN YOU COME BACK FROM DANCING WHEN WE WERE A KID.

YOU WOULD MAKE-- IT MAKES A MESS OUT OF IT, BUT IT'S GOOD.

IT MAKES A HOLE IN THE CENTER OF IT.

AND RIGHT IN THE CENTER OF IT, WE WOULD POUR THIS.

AND THEN STIR IT INSIDE FOR, LIKE, MORE RICHNESS.

AND THAT'S BASICALLY IT.

WE'RE GONNA SERVE THIS.

AND SOUP WITH A LOT OF THE GRATINEE HERE IN TOP.

AS YOU CAN SEE, THIS IS A SOUP WHICH IS LIKE A WHOLE MEAL BECAUSE IT'S NICE AND THICK.

SOUPE A L'OIGNON GRATINEE LYONNAISE.

AND NOW I'M GOING TO MAKE A CONSOMME.

CONSOMME MEANS CONSUMMATE.

THAT IS, IT'S THE ULTIMATE TYPE OF SOUP.

I MEAN, FOR ME, IN THE GREAT RESTAURANTS OF NEW YORK, PARIS, OR ANYWHERE IN THE WORLD, YOU JUDGE A RESTAURANT, IN MY OPINION, BY THE CONSOMME.

AND THE CONSOMME, THE CLARIFICATION, THAT IS, THE STOCK WHICH IS CLARIFIED, THAT IS RENDERED TOTALLY TRANSPARENT, WITH A PROCESS THAT WE ARE GOING TO DO HERE, A PROCESS OF CLARIFICATION.

AND TO DO THIS, WE USE GREEN.

BECAUSE TO A CERTAIN EXTENT, IT'S LIKE DOING A-- DOING, LIKE, AN INFUSION, LIKE, IF YOU DO TEA.

SO THERE I HAVE SOME-- THE GREEN OF CELERY, AS YOU CAN SEE.

THE GREEN OF CELERY, THE GREEN OF LEEK, CARROT.

ALL OF THAT WILL GO IN THERE, PLUS EVEN PARSLEY.

AND ACTUALLY WHEN WE DO PARSLEY, WE ALWAYS USE THE STEM.

ONE WAY OF USING THE STEM OF THE PARSLEY.

USING THE PARSLEY FOR SOMETHING ELSE.

HERE WE ARE.

AND FRESH THYME IN THERE.

A LITTLE BIT OF WHAT WE CALL MIGNONETTE, WHICH IS, YOU KNOW, SOME CRACKED PEPPER THERE.

WE CAN CRACK IT WITH YOUR POT.

[cracking] THAT'S IT.

THAT'S YOUR MIGNONETTE.

THIS IS YOUR CLARIFICATION WITH EGG WHITE.

EGG WHITE IS A COAGULANT.

ACTUALLY, WHEN I WAS A KID, IT WAS STILL DONE WITH BLOOD SOMETIME.

BUT THE EGG WHITE IS DONE, IS CONVENTIONAL LIKE THIS.

AND YOU CAN PUT A STOCK WHICH IS REALLY CLOUDY AND CLARIFY IT WITH THAT, AND IT'S CRYSTAL CLEAR.

AND IT WILL ONLY TAKE A COUPLE OF MINUTE OF BOILING, AND IT'S DONE.

IF THE STOCK, HOWEVER, IS NOT STRONG ENOUGH, YOU THINK IT'S A BIT WEAK, THEN YOU ENRICH THE STOCK WITH GROUND MEAT.

AND HERE YOU HAVE TO HAVE A VERY LEAN-- AND I HAVE A VERY LEAN BEEF HERE.

OF COURSE, WHEN YOU COOK BEEF IN IT, THEN YOU DON'T WANT TO COOK IT FOR THREE MINUTES.

YOU HAVE TO COOK IT FOR AN HOUR; OTHERWISE, WHAT'S THE POINT OF PUTTING THE BEEF?

WE DILUTE IT WITH A BIT OF WATER SO THAT WHEN THE HOT STOCK HIT IT, IT DOESN'T BURN, YOU KNOW, COAGULATE TOO FAST.

I'M GONNA PUT A LITTLE BIT OF SALT IN THIS.

NOW, I HAVE HERE MY STOCK WHICH IS BOILING, AND YOU CAN SEE THE STOCK.

IT'S A NICE STOCK, BUT I MEAN, IT'S NOT CLEAR.

YOU KNOW, AND YOU'LL SEE THE WAY IT WILL BE CLEAR AT THE END.

SO THIS IS GOING TO BE ADDED TO IT, A LITTLE BIT HERE.

A LITTLE MORE.

AND BASICALLY ALL OF THE STOCK IS IN THERE.

AND NOW, WHEN YOU'RE NOT USED TO DO A CONSOMME, MAYBE I'LL DO IT ON THIS ONE BECAUSE I THINK IT GOES A LITTLE FASTER.

AND WHEN YOU START LOOKING AT THIS, IT REALLY LOOK LIKE A MESS.

AND IT WILL GET WORSE AND WORSE LOOKING, BUT DON'T DESPERATE.

[chuckling] YOU KNOW.

DON'T GET CRAZY.

THAT'S THE WAY IT SHOULD BE.

AS IT GET HOTTER AND HOTTER AND THE EGG WHITE IS GOING TO COAGULATE, IT'S GOING TO GET--WATCH--ALL CLOUDY, WORST THAN IT DOES NOW.

AND YOU HAVE TO KEEP STIRRING IT GENTLY LIKE THAT OCCASIONALLY.

ALSO THAT IT COME TO A STRONG BOIL, THEN YOU STOP.

BECAUSE IF YOU CONTINUE, THEN YOU BREAK THE CRUST.

SO YOU'LL SEE WHEN IT COME TO A STRONG BOIL, THE CRUST IS GOING TO START FORMING ALL TOGETHER, WHAT WE CALL A RAFT, OR A CRUST.

AND THE LIQUID WILL FILTER THROUGH THIS AND WILL GET EXTREMELY CLEAR AND VERY, VERY TASTY.

SOMETIME YOU EVEN WANT TO MAKE A LITTLE HOLE IN THE CENTER LIKE THIS SO THE LIQUID FILTER THROUGH IT.

YOU CAN SEE IT'S FORMING A RAFT, A CRUST, HERE.

AND EVEN THAT LIQUID ALREADY YOU CAN SEE IS QUITE CLEAR.

SO NOW, NOW IT COME TO A BOIL.

I'M GONNA MOVE IT OUT OF THE WAY, LOWER THE HEAT TO VERY, VERY LOW.

AND YOU DON'T WANT TO LET ANYONE DISTURB THAT CRUST.

THE LIQUID WILL FILTER THROUGH IT AND GET STRONGER AND STRONGER AND CLEARER AND CLEARER.

THAT'S IT.

LET IT COOK FOR AN HOUR.

YOU CAN SEE NOW HOW BEAUTIFUL IT IS.

I'M GONNA TASTE.

MMM, SO GOOD.

AND NOW WE'RE GOING TO PUT IT THROUGH PAPER TOWEL.

AND YOU CAN SEE, YOU CAN SEE HOW TRANSPARENT, GOLDEN BEAUTIFUL THAT IS.

SO IT GOES THROUGH OUR PAPER TOWEL.

THERE IS ABSOLUTELY BASICALLY NO FAT LEFT OVER.

BUT IF YOU WERE TO ADD GELATIN TO THAT, THEN WE HAVE WHAT WE CALL AN ASPIC.

SOMETIME YOU LET IT EVEN REST LIKE THIS FOR A FEW MINUTES, AND WHEN THERE IS A TINY FAT STILL, WHICH COME BACK TO THE SURFACE, WE BLOT IT OUT WITH A PIECE OF PAPER LIKE THIS.

SO NOW HERE IS MY CONSOMME, AND THERE IS HUNDREDS OF GARNISH FOR CONSOMME.

THE CLASSIC IS CONSOMME CELESTINE WITH SHREDDED CREPE.

IT IS JUST A BROTH, BUT WHAT A BROTH.

AND HERE IT IS, A CLASSIC CONSOMME.

YOU SHOULD ALWAYS COOK WHAT YOU LOVE TO EAT.

THE FOOD WILL CERTAINLY TASTE BETTER.

HAPPY COOKING.

- OH!

[upbeat string music] ♪ ♪ Captioning byCaptionMax www.captionmax.com - HAPPY COOKING.