This is a spicy soup dish great for cold winter afternoons.
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- 2 ounces clarified butter
- 2 ounces bread flour
- 4 cups milk
- 1/2 small onion, peeled
- 1 whole clove
- 1/2 small bay leaf
- white pepper
- 3 tablespoons margarine
- 3 tablespoons finely chopped onions
- 3 tablespoons finely chopped green peppers
- 1/4 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 cup half-and-half
- 1Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
- 2Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
- 3Cool slightly.
- 4In another saucepan, scald the milk.
- 5Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
- 6Bring sauce to a boil, stirring constantly.
- 7Reduce heat to a simmer.
- 8Stick the bay leaf to the onion with the clove.
- 9Place onion in sauce.
- 10Simmer at least 15 minutes stirring occasionally.
- 11Season very lightly with salt, nutmeg and white pepper.
- 12Strain through a china cap.
- 13Place plastic wrap on sauce to prevent formation of skin.
- 14Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
- 15To make soup using Bechamel base: Melt margarine in large saucepan.
- 16Saute onion, pepper and celery seed until soft but not brown.
- 17Meanwhile, heat half and half in a separate pan.
- 18Add salt, ground peppers and thyme leaves to the sauteed vegetables.
- 19Stir and cook over medium heat until well blended.
- 20Whisking, gradually add warm half and half to 1 1/2 cups of warm Bechamel sauce.
- 21Whisk until thoroughly blended.
- 22Add this mixture to the sauteed vegetables and seasonings.
- 23Stir and heat through over medium burner, but do not boil.
- 24If necessary, use additional warm half and half to adjust consistency.
- 25This is the base for a delicious creamy soup.
- 26To finish your soup, add two cups of your choice from the following ingredients: diced, cooked ham (turkey ham or sliced lunch meat ham may be used) diced, cooked turkey or chicken diced, cooked potatoes.
- 27Heat through taking care not to boil.
- 28May be eaten over rice, or as a main course soup dish.
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Nutritional Facts for Louisiana Creamed Soup
Serving Size: 1 (444 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 615.7
- Calories from Fat 363
- Total Fat 40.3 g
- Saturated Fat 19.2 g
- Cholesterol 134.1 mg
- Sodium 572.2 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 1.7 g
- Sugars 1.2 g
- Protein 30.9 g
The following items or measurements are not included: