Jacques Pepin's vegetable soup is made with hearty fall vegetables like yam and leek and uses crushed angel hair pasta for thickening. (1:00). For the main course, Jacques shares his technique for cooking flavorful lentils (5:36) to serve with grilled cabbage stuffed with sausage (10:56). For dessert, Jacques prepares a fig and pear gratin (15:29). Lots of great cooking tips and techniques in this episode!

Today's Gourmet with Jacques Pépin Full episode
Season 1, Episode 12, 1991. Soup
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

Subscribe to @KQEDFood to watch more food videos.