Cream of ____ Soup
In one pan, heat the 4 cups of stock and 2 cup of heavy cream.
A clove of garlic and a bay leaf are optional but splendid additions.
Hold at a gentle simmer for five minutes then remove from the heat.
In a second pan melt 1/3 cup of butter and stir in a 1/3 cup of plain flour to
make a roux. Cook through for a few minutes to remove any floury
taste then whisk in the warm stock and cream mixture a little at a time.
Bring back to just below a boil and simmer for five minutes.
Start tasting and seasoning with salt, fresh-ground white pepper, extra cream
or butter and a hint of grated nutmeg.
Chop or shred the ingredient of choice (chicken, ham, broccoli, the neighbor’s dog) and stir in to the desired proportion to finish.