Here's another (not cold) soup recipe! One of my favorites - kzread.info/dash/bejne/lGFl0cN8hq21ddY.html

Hi Mitch! I’m a professional chef for 35 years. Slice or diced the leeks first then soak in cold water. After awhile, scoop out the leeks and drain. You’ll see the grit on the bottom of the vessel you’ve soaked the leeks in. If you pour the leeks and water into the stainer the leeks will be gritty. So scoop don’t pour. Now go and research Marco Pierre White, AB’s hero(and mine). Material for your next KZread series! Your doing just fine. Thank you

@mitchmai

8 ай бұрын

Hey thanks for the comment! The tip is a great one as well. As for Marco, I'm well familiar with the living legend. I'll have to look more into his dishes however. Cheers

I make potato and leek soup all the time at work during the colder months. We serve it hot, but it's essentially very simiar. Love it!

@mitchmai

2 күн бұрын

Hell yeah. I'm actually going to be making this again for my Dad's friend real soon.

Your cooking videos are more fun to watch because you're incredibly authentic and genuine. "The handles are barely tolerable" *fuck* 😂

@mitchmai

7 ай бұрын

Lmao glad you enjoy! I re-watched that section after you mentioned it. I may have had the mildest of 1st degree burns after that part.

white pepper and black pepper act in on different receptors in the mouth. White pepper accents in the back of the mouth and the top of the throat. Black pepper act in the front of the mouth. White pepper continues to release after it is swallowed.

@mitchmai

5 ай бұрын

GOOD lord what interesting information. Thanks for this comment Margaret.

Cool video. If I can give a bit of advice. I saw you struggling cutting the potatoes. If you slide your knife through, dragging it towards yourself the potatoes shouldn't stick. Do that instead of going straight down and you'll see a big difference! :)

@mitchmai

Жыл бұрын

DUDE. Thank you. I was wondering what was going on there.

All the green part? Use it in stocks. You can just bag it up and put it in your freezer and use it when you need it.

@mitchmai

6 ай бұрын

I agree the garnish I did made zero sense. BUT I must say your user name is top tier. Cheers

...you can use "some" of the green

Don’t be afraid to try the soup hot. It goes by a different name, potage à la parmentier, and it’s great on a cold day.

@mitchmai

6 ай бұрын

Mind - blown

I can't prove it bc I can't post a pic in the comments, but I 100% found an even more chill squirrel sunbathing DC last week.

@mitchmai

Жыл бұрын

You must send it to my Instagram @mitch.mai. These things must be shared.

the greens make very good compost

@mitchmai

Жыл бұрын

For sure

my friend Mitch , had i blinked twice ,and missed those flowers on the bottom of the bowl i would be so proud but sadly get a white bowl .............also if you plant the root portion of the leeks they will grow again buy once grow many times , same with green onions

@mitchmai

5 ай бұрын

Damn interesting brother, and thanks for the comment!

One of my projects during the COVID shut down was to make both Julia Child's vichyssoise and Bourdain's and compare/contrast to see whose recipe I preferred. No disrespect to Julia, as hers was superb and I can see how it influenced AB. When push came to shove, I think I liked AB's recipe better. It was fun to find you here and I wish you many happy hours cooking and doing videos for us here at YT.

@mitchmai

11 ай бұрын

Thanks I'm glad you found me. I'm curious what was the big difference between the two recipes? I have JC's book as well and will refer to it on occasion when I come across some hiccups like here - kzread.info/dash/bejne/hZOcsc6QpZm9h7w.html

@roxanneswanson8305

11 ай бұрын

@@mitchmai I would have to say it's the pinch of nutmeg AB calls for that Julia doesn't. I didn't have a fresh nutmeg to grate in, just jarred stuff. He also calls for the ice bath step, which she does not, and I followed his instructions to the letter. The difference was subtle, and I think just ever so slightly better. I like how you analyze your process to figure out where things went wrong and how you can do better in the future. The steak au poivre looks amazing!

@mitchmai

11 ай бұрын

@@roxanneswanson8305 Thanks Roxanne :) My method is 'sink or swim' then afterwards figure it out lol. The steak I was very happy with.

Well done, man. 'Enjoy your videos.

@mitchmai

8 ай бұрын

Glad you enjoyed. Thanks for the comment brother.

I have never had that and yours looked so smooth I will try it. Mitch, could we use the green part in making stocks?Thank You

@mitchmai

Жыл бұрын

100% from what I read, the green part makes a great addition to stock!

@staciesabatino3817

Жыл бұрын

@@mitchmai Thanks Mitch!

@mitchmai

Жыл бұрын

@@staciesabatino3817 Of course :) Thanks for the comment!

Beautiful soup my guy, really loving all your videos!

@mitchmai

Жыл бұрын

Much appreciate as always brother

Great video, I look forward to seeing more of your content!

@mitchmai

Жыл бұрын

Thanks man! Means a lot. More to come for sure.

Awesome video!

@mitchmai

9 ай бұрын

Thanks!

Making this right now for my (skeptical) wife and daughter. I only had Yukon Gold potatoes, hopefully I get good results.

@mitchmai

8 ай бұрын

Haha a cold soup always deserves some skepticism, honestly eating it warm isn't a crime either.

Ha! I just got the ingredients for this -- exactly the same reason! Good call on making this one! Go easy with the blade there ✌

@mitchmai

9 ай бұрын

Awesome to hear. Thanks for the comment :)

Awesome

@mitchmai

9 ай бұрын

Thanks :)

Great vid! Dont hate on cold soup though 😭 You should try Salmorejo, might change your mind about gazpacho

@mitchmai

Жыл бұрын

The fact I can't pronounce it makes me want that much more to try it

Throw a kitchen towel on the top of your blender. That way, if it does explode, it won't burn you.

@mitchmai

2 ай бұрын

My future self thanks you :)

I could almost see serving this in a large shot glass

@mitchmai

Жыл бұрын

I totally get that. It's quite rich, and the most I could have is probably a cup.

Cool content bro, saw you on TikTok, followed you to KZread. Like the content, like the presentation, like the personality, results looks pretty good too. I went ahead and looked at other recipe videos for this soup and I thought yours was the best overall. Question - I noticed in every other video that after blending the leeks and potatoes, the heavy cream was just mixed in cold, there was no more boiling or simmering. Is this something that Bourdaine did differently from the original Child recipe? Is that maybe why you had browning at the bottom of the pan? Additionally, did it contribute any bitterness to the taste?

@mitchmai

Жыл бұрын

Thanks for commenting Dima! Happy you found me :) As far as the cream at the end, the recipe did call for adding it at the end, along with boiling. But I think you nailed it with the scorching at the bottom. I have a feeling I may have boiled the soup too long, however there wasn't any bitterness when tasting. Likely because I didn't scrape up the burnt bits into the soup (thankfully).

@ivonaviles2476

Жыл бұрын

@@mitchmai So I went ahead and made the soup, been doing something similar as you except with Julia Child's recipes and without the recordings. I was actually surprised because I didn't see a recipe for this in her books. I opted to mix the heavy cream over a low heat, so not cold like others and not letting it boil like you - no browning on the bottom. Definitely agree that the flavor is unmistakable and definitely its own tune.

why are these leaks so short hahah. just grow them deeper in the ground or smth haha. (the farmer not you)

@mitchmai

7 ай бұрын

The real questions!

Doesn't it drive you mad when people pronounced vichyssoise as vichysois? 😹😹

@b0therme

5 ай бұрын

Alyssa, great to see you're sticking around. No, I think the French are never happier than when they are condescending to us about their beautiful language. Bonn a PET it!