SoupE du jour:
FROM BROTH TO CONSOMME.
Master the Art of Classic French Soups
Why Do fine dining Soups Taste Better? Master the Classical Framework.
Most home cooks follow soup recipes without understanding the why behind each step. They don't know how a velouté differs from a crème, or why clarification transforms ordinary broth into a crystal-clear consommé. Without this foundation, you're cooking blind - unable to troubleshoot when something doesn't quite work and falling short of recreating that extraordinary soup you had in that little French restaurant years ago
Carefully adapted for home cooks who want to understand the why, not just the how. Every lesson is adapted directly from Escoffier's Le Guide Culinaire - the definitive reference that has guided French chefs for over a century. These aren't simplified interpretations. You'll learn the authentic techniques from the "King of Chefs", carefully adapted for your home kitchen.
You'll discover why soups aren't an afterthought in French cuisine - they're where it all begins. Long before mastering sauces, roasts, or complex preparations, French cooks learned their craft through potages.
Because soup teaches you everything: how to build flavour, how to balance texture, how to refine technique with restraint and precision.
The course that changes how you think about French soups forever.
Master the COMPLETE FRAMEWORK
OF FRENCH SOUP-MAKING.
Built on Escoffier's classical framework, you'll master the four essential soup families - potages purée, veloutés, crèmes, and consommés.
Learn the techniques, ratios, and classical methods refined over generations. This isn't a random collection of recipes - it's a complete, structured system that builds your understanding chapter by chapter, teaching you not just how to make soups, but why they work.
READY to MASTER FRENCH SOUPS?
GET YOUR LADLE READY.
MAKE sOUPS AS ESCOFFIER DID
It’s all here. Puréed soups built on vegetable or poultry purées. Velouté soups prepared with a thin velouté sauce, enriched with broth and a liaison. Cream soups that begin with béchamel, then elevated with broth and cream. And consommé - the most elegant of all- where bouillon is clarified to crystal clarity.
Technique, Not Just Recipes
Learn the techniques French chefs actually use: specialized velouté and béchamel for soups, the art of puréeing poultry until silky smooth, homemade almond milk crafted from scratch, and rich, flavourful bisques that taste like they came from a fine dining French restaurant.
The Three Essential Bouillons
You'll learn to craft rich, flavoursome chicken, beef, and fish bouillons - the three essential foundations that form the backbone of every soup you'll make, both in this course and beyond. You'll master the classical method of building broths that transform ordinary soups into extraordinary ones.
YOUR SOUP JOURNEY: Six chapters.
More than 15 authentic SOUPS.
Every technique EXPLAINED WITH 50+ video lessons.
Start with the basics
LEARN HOW
FRENCH SOUPS CAME TO BE.
In the first part of the course, you'll discover how pot-au-feu - once both a dish and a soup - evolved into the rich bouillon that became the foundation of French soup making.
You'll master:
Preparing traditional pot-au-feu for authentic, deeply flavoured bouillon
Crafting classic French onion soup using your homemade broth
Transforming leftover meat into hachis Parmentier the traditional way
Learn the art of the bouillon
MASTER THE THREE
TYPES OF BROTH USED FOR SOUPS
You'll elevate your skills by mastering the three classical bouillons - the foundation broths that separate restaurant-quality soups from ordinary ones. Learn the techniques that transform simple ingredients into exceptional broths - skills you'll use far beyond this course.
You'll master:
Beef bouillon - deep, rich flavour for consommés and robust potages
Chicken bouillon - delicate base for elegant veloutés and crèmes
Fish fumet - refined seafood broth with clarity and depth
Master the classic soup framework
Explore the 4 Classic Categories
of French Soups
With the foundations mastered, you'll now explore Escoffier's four essential soup families - the complete framework that has guided French chefs for over a century. Every recipe is adapted directly from Le Guide Culinaire, giving you authentic classical training for your home kitchen.
You'll learn:
Potages Purée - structure and balance in vegetable and poultry purées
Potages Velouté - classic sauce technique applied to soups
Potages Crème - refined elegance through béchamel and cream
Consommés - the most elegant of all soups
by the end of
the course, you’ll
Confidently prepare the most classic repertoire of French soups, as meticulously crafted by Escoffier himself
Understand the techniques behind French soups and what makes them so different
Master the art of the broth for soups with the three classic bouillons
Be comfortable to create crystal-clear consommés worthy of fine dining restaurants
Become a master of french soup making being puréed soup, velouté, creme or consommés
Know how to re-create restaurant quality soups with the best taste and texture
Learn how to make the delicate Escoffier style royales garnish used in consommés
WHO IS THIS COURSE FOR?
This course is designed for home cooks at the intermediate level who want to deepen their French cooking skills. You'll get the most from this course if you're comfortable with basic stock-making, classic sauces and have some familiarity with foundational French techniques.
What’s the soup of the day?
(a taste of the recipes inside)
Velouté Andalouse
Silky chicken velouté with tomato coulis and sweet onion, enriched the Escoffier way with egg yolks, cream and butter. Garnished with rice, tomato and pepper.
Potage à la Reine
Elegant chicken and rice soup blended to silk-smooth perfection, finished with cream and butter. Garnished with butter-fried croûtons or shredded chicken and fresh herbs.
Crème de Crevettes
Smooth, luxurious prawn soup built on classic French bisque technique. Shells and heads are cooked to extract savoury, toasty notes before enriching with cream. Easily adapted other shellfish
Velouté Dame Blanche
The White Lady - a delicate chicken velouté perfumed with homemade almond milk, finished with egg yolk liaison, cream, and cold butter for silky, restaurant-style texture. Garnished with poached chicken.
Classic French Onion Soup
The legendary comfort classic. Sweet, caramelized onions simmered in rich pot-au-feu bouillon, gratinated with cheese as they did at Les Halles in 19th century Paris. Simple, authentic, and deeply satisfying.
Crème Choisy
Light, elegant butter lettuce soup - a Parisian classic that transforms humble greens into refined, velvety perfection through classical French technique and delicate béchamel.
…PLUS many more classic preparations
Meet StéphaneYour cooking instructor.
With more than 10 years of teaching experience at the French Cooking Academy, Stéphane has cultivated extensive culinary knowledge encompassing both practical and theoretical elements of French cuisine. His accessible approach to decoding the complexities of French cuisine has attracted thousands of cooking enthusiasts worldwide, keen to learn under his guidance. Stéphane's teaching style is down-to-earth and engaging, communicating complex techniques in a way that everyone can understand.
14-DAY money back guarantee. no questions asked.
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This course is designed for home cooks who want to deepen their French cooking skills. While you don't need professional training, you'll get the most from this course if you're comfortable with basic stock-making and have some familiarity with foundational French techniques.
If you've completed Get Started with French Cooking or have been cooking French food at home for a while, you're ready for this course."
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No. While some foundational techniques (like making stock) appear across our courses, the structured study of French soups in this depth is unique to Soupe du Jour. In fact, it's difficult to find this level of classical French soup instruction anywhere online.
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No fancy equipment required. You likely already have everything in your kitchen: pots, pans, knives, chopping boards, ladles, and basic cookware.
The one tool we strongly recommend is an immersion blender or a stick blender for creating perfectly smooth purées and velvety textures. If you don't have one, a vegetable mill will also work.
We've included a detailed equipment checklist in the course to help you gather what you need, but don't let equipment hold you back. Start with what you have and build from there.
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Most ingredients are available at your local supermarket and butcher. A few recipes call for specialty items (like fish bones, but we provide sourcing guidance and substitutions where needed.
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As long as you like. This is a self-paced course with lifetime access. Some students work through it quickly, others take their time and revisit lessons as they practice. There's no time limit.
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Absolutely. If you find that the course isn't for you within 14 days of purchase, just send us an email and we'll give you a full refund, no questions asked.
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