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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 saut├ęd 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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Miss Annie October 05, 2002
Louisiana Creamed Soup