Louisiana Creamed Soup

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This is a spicy soup dish great for cold winter afternoons.

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Steps

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Make a bechamel sauce as follows: heat clarified butter in medium size saucepan.

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Whisk in bread flour and stir and cook over low heat until light cream color , but at least 1 minute.

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Cool slightly.

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In another saucepan , scald the milk.

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Gradually add milk to the roux beating constantly with whisk.

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Bring sauce to a boil , stirring constantly.

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Reduce heat to a simmer.

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Stick the bay leaf to the onion with the clove.

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Place onion in sauce.

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Simmer at least 15 minutes stirring occasionally.

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Season very lightly with salt , nutmeg and white pepper.

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Strain through a china cap.

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Place plastic wrap on sauce to prevent formation of skin.

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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.

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To make soup using bechamel base: melt margarine in large saucepan.

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Saute onion , pepper and celery seed until soft but not brown.

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Meanwhile , heat half and half in a separate pan.

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Add salt , gro.

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Ingredients

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clarified butter, bread flour, milk, onion, clove, bay leaf, salt, nutmeg, white pepper, margarine, onions, green peppers, celery seed, ground red pepper, ground black pepper, ground white pepper, dried thyme leaves, half-and-half, cooked ham, cooked turkey, potato