Video Demo: Ham and Potato Soup with Bacon and Green Beans

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.

Video Demo: Carrot Soup with Ginger, Chile, and Fish Sauce

Another simple fall/winter soup recipe demo video. Carrots are relatively cheap so this is an approachable low budget option. Fish sauce is one of those ingredients that makes a dish stand out but is hard for people to identify. I like to use it as my secret ingredient. I have garnished with sour cream and zhug. You can add something with texture if you want, or some fresh cilantro.

  • Carrots, 10 ea, small dice
  • Coconut oil, 2 tbl
  • Red Onion, 1 ea, julienne or small dice
  • Garlic, 6 cloves, minced
  • Ginger, 1-inch piece, peeled, and grated
  • Red Chile, 1 ea, minced
  • Curry Powder, 1 heaping tbl
  • Chicken Stock, about 5 cups
  • Coconut Cream, 16 oz
  • Fish Sauce, 1tbl+

Start by heating coconut oil on medium high heat, and saute carrots until browning begins. Add red onion, sweat until translucent, about 3 minutes. Add garlic, ginger, curry powder, and red chile. Saute for another 2 minutes, then add the chicken stock, then coconut cream. Bring to a boil, then simmer for about 15 minutes to ensure everything is tender. Next, puree the soup in batches if using a standing blender, or with an immersion blender. Season with salt as needed, as well as with more chicken stock if the soup is too thick. You can add additional fish sauce as a seasoning agent to add even more flavor.

Video Demo: Butternut Squash soup with Recipe

Step by step demo of this recipe down below! Enjoy!

It’s that time of the year again! This recipe is simple and straightforward. The only really unique ingredient is the whiskey/bourbon which you can leave out. The ingredients are:

  • Onion, 1ea, small dice
  • Celery, 2 ribs, small dice
  • Carrot, 1ea, small dice
  • Garlic, ~8 cloves, minced
  • Apple, 1ea, large dice
  • Scallions, 1 bunch, whites/greens separated
  • Butternut Squash, 1 ea, large dice
  • Chicken stock, about 1qt
  • Whiskey, ~1/2 cup
  • Heavy cream, 1/4 cup
  • Thyme, small bunch

Sweat onions and white parts of scallions until beginning to brown around the edges, about 8 minutes, adding salt. Add celery, carrot and apple, and continue to sweat for 2-3 more minutes. Add garlic and sweat for another 2 minutes. Add butternut squash, then turn up the heat to high and saute for 1 minute. Then, turn the heat off, and add the whiskey. You should hear a pan sizzle because the pan should be hot enough to vaporize the alcohol. Light the edge of the pot with a match or lighter, being very careful not to burn yourself or your face. This can be dangerous with those of you with gas burners, so make sure the heat is off. Simmer for 2-3 minutes until the whiskey reduces by about half, and the flame goes out. Then, add the chicken stock. Throw in your thyme Bring to a rolling boil, then simmer for about 15 minutes, until the squash is tender enough to be puréed. Remove thyme stems. Then, in batches with a standing blender, or an immersion blender, begin puréeing the soup. Add heavy cream during this process, and continue to blend until the desired consistency is reached. Taste for seasoning, adjust, and cool.