Using olive oil is healthier and actually improves the taste of cream soups.
Gravy is one of these thing that is so easy so yummy to make. And it is so versitle, that is what I like about it. One moment it's a nice thick gravy and the next it's a nice cream soup. Yep it's that easy. The key to good gravy is making a great soup or stock. You will find both the stock and broth recipes with in my blog under JUNE 8th. Titled: ALL ABOUT STOCKS AND BROTHS.
INGREDIENTS:
2 Cups Broth or Stock. Home made is the best, but it is ok to used canned.
Flour Table spoon at a time.
5 to 3 Tablespoons Olive oil. Choose your amount that works for you. I like using 3.
METHOD OF PREPARATION: THINK MASH POTATOES Ok I know that sounds weird but as you stir the mixture at one point it will have a similar consitency.
You will need a wire whisk.
NOTE: YOU ARE IN CONTROL OF HOW THICK OR THIN THE MIXTURE IS.
FIRST:
Have two cups soup in a pot simmering. Ready to use. If you decide later on you want to use more that is perfectly fine.
Note: With stock it is perfectly fine to add one cup of water. However if your cook your stocks under 3 hours do not do this. If you cook your stocks from 5, 6 & 7 hours, the water will not effect the flavor. Under 3 hours it might water the stock down. For broth you can add 1/2 cup water.
SECOND: Add olive oil to pan and turn burner on low and whisk in the flour table spoon by table spoon into the oil.
THRID:
Keep your eye on the consitency of the mixture.
Keep burner on low. Add one tablespoon of flour whisk away, does it look like small dough balls or wet. If it looks wet add another table spoon of flour and whisk away. Keep doing this until flour is soaked up and you get a bunch of small looking dough balls.
NOTE: OKAY This is the part where you got to trust your self, when you add the hot liquid to the small buttery dough balls it is going to go thought a transformation that going to look like you ruined it. All you have to do is keep whisking until it look like mash potatoes. :)
CAUTION: THIS WILL SPIT AND SPAT, AND TAKE CARE WHEN YOUR WHISKING.
FOURTH: Turn up the heat to Medium.
Now add two ladle fulls to the oil mixture, it will sear in the hot pan. Whisk away and keep whisking until it looks smooth and creamy mash potatoes. When it looks like creamy mash potatoes, add two more ladle fulls. Whisk, whisk ,whisk and be careful. Keep whisking until it has the consistency of creamy mash potatoes. Then add your soup again.
When you are finished adding the amount of soup you want keep the burner on low and stir about 4 to 3 minutes more.
FIFTH:
Now like I said above you are in control of your cream soup/gravy. If you like super thick gravy stop. If you like your gravy a little bit runnier add more soup, but in batches like I stated above.
SIXTH: TIPS: Oh the possibilities!
Whether it's thick or really thin, this really is a comfort food. Have veggies left over with rice or noodles you have an instant meal. And keep in mind no (NO SOUP of GRAVY left behind) no matter how small, even if it one table spoon full it can be frozen. Here is what I do. Instead of adding all the fixing to the pot. I add the fixing to the soup bowls and then pour the creamy goodness over the yumminess. :) Have a ice cube tray handy and if there is any left over gravy or soup, use a spatula and scrape out as much of the gravy as possible, even if it make just fills one cube. Freeze and then plop then into a freezer bag. After a while you will have a bag full of gravy and soup ice cubes that can either be used as more gravy or soup.
Gravy and broth cubes can be mix together to make new amazing soup or gravy and they're great when you get home and don't want to cook. Throw the cubes in the pot melt, add veggies and instant fast food.
SEVEN: HOW TO THAW YOUR SOUP & GRAVY CUBES.
If you put your gravy cubes into a pan and turn in on medium, it will burn. So if you have broth cubes melt about a half of a cup full then add the gravy cube. If you do not have any broth cubes add a 1/2 cup of water.
Note: When mixing soup cubes and gravy cubes, it will look a bit weird as the two things mix together, but when their all mix up and heated up it will be so yummy you won't even notice.
CHEERS & HAVE A GRAVY OF A DAY. :)
2 Cups Broth or Stock. Home made is the best, but it is ok to used canned.
Flour Table spoon at a time.
5 to 3 Tablespoons Olive oil. Choose your amount that works for you. I like using 3.
METHOD OF PREPARATION: THINK MASH POTATOES Ok I know that sounds weird but as you stir the mixture at one point it will have a similar consitency.
You will need a wire whisk.
NOTE: YOU ARE IN CONTROL OF HOW THICK OR THIN THE MIXTURE IS.
FIRST:
Have two cups soup in a pot simmering. Ready to use. If you decide later on you want to use more that is perfectly fine.
Note: With stock it is perfectly fine to add one cup of water. However if your cook your stocks under 3 hours do not do this. If you cook your stocks from 5, 6 & 7 hours, the water will not effect the flavor. Under 3 hours it might water the stock down. For broth you can add 1/2 cup water.
SECOND: Add olive oil to pan and turn burner on low and whisk in the flour table spoon by table spoon into the oil.
THRID:
Keep your eye on the consitency of the mixture.
Keep burner on low. Add one tablespoon of flour whisk away, does it look like small dough balls or wet. If it looks wet add another table spoon of flour and whisk away. Keep doing this until flour is soaked up and you get a bunch of small looking dough balls.
NOTE: OKAY This is the part where you got to trust your self, when you add the hot liquid to the small buttery dough balls it is going to go thought a transformation that going to look like you ruined it. All you have to do is keep whisking until it look like mash potatoes. :)
CAUTION: THIS WILL SPIT AND SPAT, AND TAKE CARE WHEN YOUR WHISKING.
FOURTH: Turn up the heat to Medium.
Now add two ladle fulls to the oil mixture, it will sear in the hot pan. Whisk away and keep whisking until it looks smooth and creamy mash potatoes. When it looks like creamy mash potatoes, add two more ladle fulls. Whisk, whisk ,whisk and be careful. Keep whisking until it has the consistency of creamy mash potatoes. Then add your soup again.
When you are finished adding the amount of soup you want keep the burner on low and stir about 4 to 3 minutes more.
FIFTH:
Now like I said above you are in control of your cream soup/gravy. If you like super thick gravy stop. If you like your gravy a little bit runnier add more soup, but in batches like I stated above.
SIXTH: TIPS: Oh the possibilities!
Whether it's thick or really thin, this really is a comfort food. Have veggies left over with rice or noodles you have an instant meal. And keep in mind no (NO SOUP of GRAVY left behind) no matter how small, even if it one table spoon full it can be frozen. Here is what I do. Instead of adding all the fixing to the pot. I add the fixing to the soup bowls and then pour the creamy goodness over the yumminess. :) Have a ice cube tray handy and if there is any left over gravy or soup, use a spatula and scrape out as much of the gravy as possible, even if it make just fills one cube. Freeze and then plop then into a freezer bag. After a while you will have a bag full of gravy and soup ice cubes that can either be used as more gravy or soup.
Gravy and broth cubes can be mix together to make new amazing soup or gravy and they're great when you get home and don't want to cook. Throw the cubes in the pot melt, add veggies and instant fast food.
SEVEN: HOW TO THAW YOUR SOUP & GRAVY CUBES.
If you put your gravy cubes into a pan and turn in on medium, it will burn. So if you have broth cubes melt about a half of a cup full then add the gravy cube. If you do not have any broth cubes add a 1/2 cup of water.
Note: When mixing soup cubes and gravy cubes, it will look a bit weird as the two things mix together, but when their all mix up and heated up it will be so yummy you won't even notice.
CHEERS & HAVE A GRAVY OF A DAY. :)
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