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    You are in: Home / Recipes / Louisiana Creamed Soup Recipe
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    Louisiana Creamed Soup

    Average Rating:

    1 Total Reviews

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    • on October 05, 2002

      Leta, this is an outstanding creamed soup. Making the Bechamel sauce to keep in the freezer would certainly come in handy if you didn't want to spend a lot of time making soup. All of the ingredients used in this soup are regularly used in Louisiana cooking. The three ground peppers, and the sautéd vegetable. I made this recipe like your instructions directed, except I used one stalk of celery instead of the seeds. I thought I might want a little more texture (personal preference). This soup had great visual appeal and the flavors were not overpowering, but subtle, and in harmony. Thanks for this wonderful recipe.

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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
    58%
    Total Fat 40.3 g
    62%
    Saturated Fat 19.2 g
    96%
    Cholesterol 134.1 mg
    44%
    Sodium 572.2 mg
    23%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 1.7 g
    6%
    Sugars 1.2 g
    5%
    Protein 30.9 g
    61%

    The following items or measurements are not included:

    cloves

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