I think I have culinary Stockholm Syndrome. One of the things I had to prepare for my final last semester was a mushroom velouté, and now I can't seem to stop myself from making different versions of the same thing ... over and over and over.
Eh, I don't really mind. I am not ready to jump on the January New Year's resolution salad bandwagon just yet. Sure, I'd love to lose a pound (or three) but ... I simply cannot bring myself to care all that much. At least, not enough to give up rib-sticking foods in the middle of winter. So, for now, I'll just suck it up and do some extra time on the treadmill so that I can continue to slurp on hearty, mostly-healthy things (and wash it down with wine of course). May I humbly suggest that you do the same?
Velouté is actually one of the five French mother sauces, along with bechamel, espagnole, tomato, and hollandaise. (If you're cramming for your culinary final, the acronym is BETH-V.) Here, a thin chicken velouté is used as broth, to which cream (or, if you prefer, yogurt, milk, or half and half) is later added. You could also use vegetable stock to keep it vegetarian. Once you make soup this way, you'll want to experiment with different variations all winter long.