Louisiana Creamed Soup Recipe
🕒 Prep Time: 30 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 1 hour
🍽️ Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Bread flour |
| 2 | Milk |
| 4 | Onion |
| 1/2 | Clove |
| 1 | Bay leaf |
| 1/2 | Salt |
| – | Nutmeg |
| – | White pepper |
| – | Margarine |
| 3 | Onions |
| 3 | Green peppers |
| 3 | Celery seed |
| 1/4 | Salt |
| 1/2 | Ground black pepper |
| 1/4 | Ground white pepper |
| 1/4 | Dried thyme leaves |
| 1/2 | Half-and-half |
| 1/2 | Cooked ham |
| 1 | Chicken |
| 1 | Potato |
Instructions:
1. Making the Bechamel Sauce:
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Heat clarified butter in a medium-sized saucepan.
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Whisk in bread flour and stir over low heat until it reaches a light cream color, for at least 1 minute. Allow it to cool slightly.
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In another saucepan, scald the milk.
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Gradually add the scalded milk to the roux (flour and butter mixture), beating constantly with a whisk.
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Bring the sauce to a boil, stirring constantly, then reduce the heat to a simmer.
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Stick the bay leaf to one of the onions with the clove, then place the onion in the sauce.
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Simmer for at least 15 minutes, stirring occasionally.
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Season very lightly with salt, nutmeg, and white pepper.
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Strain the sauce through a china cap, then place plastic wrap on top to prevent the formation of a skin.
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Cool the sauce in a cold water bath and store it in the freezer in ziplock bags for later use, or keep it warm over a water bath for immediate use in dishes.
2. Making the Soup:
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Melt margarine in a large saucepan.
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Saute the remaining onions, green peppers, and celery seed until they are soft but not browned.
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Meanwhile, heat the half-and-half in a separate pan.
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Add salt, ground peppers, and dried thyme leaves to the sauteed vegetables, stirring and cooking over medium heat until well blended.
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Whisking constantly, gradually add 1 1/2 cups of warm Bechamel sauce to the warm half-and-half.
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Whisk until thoroughly blended, then add this mixture to the sauteed vegetables and seasonings.
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Stir and heat through over a medium burner, but do not let it boil.
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If necessary, use additional warm half-and-half to adjust the consistency of the soup.
3. Finishing the Soup:
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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.
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Heat the soup through, taking care not to let it boil.
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Serve the soup over rice or as a main course soup dish.
This Louisiana Creamed Soup recipe combines rich flavors with creamy textures, making it a comforting dish that’s perfect for any occasion. Enjoy the warm and hearty goodness of this Creole-inspired creation!
