Soups and Gravies

Delicious Ham and Potato Soup

Scaled down and guestimated.  First time it was good, but I added crackers.  The ham just overpowered it.  Second time around, I added more potatoes.  But what made a HUGE difference was adding some shredded white cheddar to the cream sauce.  Didn't even add much.  It balanced it out perfectly.  The ham came through perfectly now, very balanced with the cheddar and potato and other ingredients. 

Cream of Broccoli Soup

In a nutshell, you are boiling broccoli in water or broth, blending to a puree, then adding cream or milk and flour. 
To start, you can saute vegetables such as onions and garlic in butter. 
To complete, you season to taste with salt and pepper, and any other accent you'd like to add such as nutmeg. 

allrecipes - Best Cream Of Broccoli Soup

A simple flour and milk based recipe that can optionally be converted to vegan

Bean Soup

Basic process is saute onions, garlic and any other vegetable.  Add broth and beans.  Simmer.  Crush or blend to desired consistency (can optionally crush beans before adding, and puree w/e you want pureed).  Add ham and other ingredients.  Cook until done.  Optionally add cream.    

Potential flavor sources

• chili powder

• thyme

• cumin

• lemon or lime juice

• cilantro (stir in just before serving)

• peppers

• cayenne pepper

• hot sauce

My Bean Soup

1 cup dry beans soaked overnight with 2.5 cups water and 1 tsp salt (more of Himalayan)

2 Tbls green split peas, 2 Tbls yellow split peas, 2 Tbls brown lentils

1 chicken breast in brine.  

1/2 large onion

4 cloves garlic

1/4 tsp thyme

1 lime, squeezed

3/8 tsp cumin

3/8 tsp chili powder

The 1/4 tsp thyme and 1/4 tsp cumin was a really nice combo.  Adding the chili powder changed it dramatically.  I liked it before the chili powder.  Added 1/8 tsp thyme and 1/8 tsp cumin to restore balance.  I'd definitely skip the chili powder if adding real hot peppers.    

Chicken Gravy

https://www.allrecipes.com/recipe/219090/homemade-chicken-gravy/

1/4 cup butter (4 Tbls)
1/4 cup all purpose flour
1 pint cold chicken stock
3 Tbls heavy cream (1/3 cup if doubled)
salt and pepper to taste
1 pinch cayenne pepper

Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.

Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.