Pottery and Soup

I have been on the net, as usual, scouring site of potters.  Getting back into pottery is slow.  I have two buckets of reclaimed clay, one porcelain and the other red earthenware.  It is well homogenized with the water and sitting to firm up getting ready for something handbuilt. 

I found some very intering incised stamps to make myself to imprint tiles or any other item, and am excited about that project.

I also read tons of blogs that other potters have on the net.  No lack of them!  Thank goodness I don't want to sell my work, the world all over is saturated with etsy.com sites to sell potters work.  No selling for me, just projects that I want for myself.

Some of the things that I want to make;

Wall sconces
cups, tiny tea cups
Stamps for my own work
tiles for my house
cannisters for the kitchen
Christmas ornaments
 Dishes of sorts, serving bowls, cereal bowls
A big bean pot for baked beans
pie plates
etc. etc. etc.

But today it was cold outside and I had fresh broccoli.  We like cream of broc soup, so I made a small recipe for 4 servings, with bacon.

Here is the recipe

3 C Broccoli, stems removed and chopped small
1/2 small onion chopped small
3/4 C Diced cooked Ham or 3 slices crisp fried bacon.
2 C Chicken stock or 2 C water and 3 Tablespoons chicken soup base mix
2 C Half & Half, or Milk for less fat.
Salt & Pepper to taste
3 Tablespoons Olive Oil
2 Tablespoons bacon grease, left from bacon combine with 2 Tablespoons of butter.
    OR
4 Tablespoons Butter
6-7 Tablespoons white flour.

You will need a saute pan and a soup pot for this recipe.

Cut stems from Broccoli, using only the most tender parts of stem,  Chop onion and broccoli stems and saute in the Olive Oil, till barely tender, about 3-4 minutes.  Use the soup pot to add  Broccoli florets and  water or chicken stock and cook on low heat for about 5 minutes, till barely tender  Saute Ham or crisp fry bacon,   Add, meat to  soup mixture.
 .
Using reserved grease, OR use butter to make a roux with 6-7 tablespoons white flour.  Add half and half or milk stirring constantly to prevent lumps.  Add cooked broccoli with liquid into the roux gravy in small amounts to prevent lumping, stirring constantly keep adding the rest of cooked broc till all combined.  With heat very low continue to cook, taste to season and continue to heat till done. about 5 minutes

Makes 4-5 servings.

Salty flavor in this recipe comes from the chicken soup base and bacon, add more to suit your taste.