Louisiana Creamed Soup Recipe

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Ingredients:

Serving

2 oz clarified butter
2 oz bread flour
4 cups milk
1/2 small onion, peeled
1 whole clove
1/2 small bay leaf
salt
nutmeg
white pepper
3 tbsp margarine
3 tbsp finely chopped onions
3 tbsp finely chopped green peppers
1/4 tsp celery seed
1/2 tsp salt
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1/4 tsp ground white pepper
1/2 tsp dried thyme leaves
1/2 cup half-and-half
1 cup diced cooked ham
1 cup diced cooked turkey or 1 cup chicken
1 cup diced cooked potato

Directions:

Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
Cool slightly.
In another saucepan, scald the milk.
Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
Bring sauce to a boil, stirring constantly.
Reduce heat to a simmer.
Stick the bay leaf to the onion with the clove.
Place onion in sauce.
Simmer at least 15 minutes stirring occasionally.
Season very lightly with salt, nutmeg and white pepper.
Strain through a china cap.
Place plastic wrap on sauce to prevent formation of skin.
Cool 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.
To make soup using Bechamel base: Melt margarine in large saucepan.
Saute onion, pepper and celery seed until soft but not brown.
Meanwhile, heat half and half in a separate pan.
Add salt, ground peppers and thyme leaves to the sauteed vegetables.
Stir and cook over medium heat until well blended.
Whisking, gradually add warm half and half to 1 1/2 cups of warm Bechamel sauce.
Whisk until thoroughly blended.
Add this mixture to the sauteed vegetables and seasonings.
Stir and heat through over medium burner, but do not boil.
If necessary, use additional warm half and half to adjust consistency.
This is the base for a delicious creamy soup.
To 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.
Heat through taking care not to boil.
May be eaten over rice, or as a main course soup dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	602.39 Kcal (2522 kJ)
Calories from fat	287.52 Kcal
		% Daily Value*
Total Fat	31.95g	49%
Cholesterol	373.57mg	125%
Sodium	1013.04mg	42%
Potassium	849.59mg	18%
Total Carbs	40.33g	13%
Sugars	17.01g	68%
Dietary Fiber	1.77g	7%
Protein	37.16g	74%
Vitamin C	11.9mg	20%
Vitamin A	3.5mg	117%
Iron	3mg	17%
Calcium	373.3mg	37%

Amount Per 100 g
Calories	120.17 Kcal (503 kJ)
Calories from fat	57.36 Kcal
		% Daily Value*
Total Fat	6.37g	49%
Cholesterol	74.52mg	125%
Sodium	202.09mg	42%
Potassium	169.49mg	18%
Total Carbs	8.04g	13%
Sugars	3.39g	68%
Dietary Fiber	0.35g	7%
Protein	7.41g	74%
Vitamin C	2.4mg	20%
Vitamin A	0.7mg	117%
Iron	0.6mg	17%
Calcium	74.5mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.4

Points
16

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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