A hearty soup for the fall and winter, with a roux acting as the thickening agent. Bacon and ham give this soup a good depth of flavor. If you have never made Velouté before I will be posting a recipe and video soon about it. It is a classic french Mother sauce that involved simply a roux, and stock. It is used to make soups, and gravies primarily but the technique can be used with many applications.
- Bacon, cut into small pieces – about 6 slices (thicker is better)
- Ham – ~1cup
- Onion, small dice – 1ea
- Carrot, small dice – 1ea, med
- Celery, small dice – 2 stalks
- Garlic, minced – 4-5 cloves
- Velouté* – about 3 cups
- Chicken Stock – as needed
- Parsley, minced – ~1/4cup
- Potatoes, russet – 2 ea, peeled and diced
- Green Beans – 14.5oz can
- Heavy Cream – ~2tbl
Render bacon on med-low heat. Add ham and continue to brown. Remove from pan, crank heat to med-high and add onion, carrot, and celery, with salt, and cooking until browned. Add garlic and sweat for 1 minute. Add velouté, then thin out with chicken stock to desired consistency. Add parsley, then potatoes, and cook until potatoes are almost tender. Then add the green beans, and finish with heavy cream as desired.