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1
Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
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2
Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
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3
Cool slightly.
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4
In another saucepan, scald the milk.
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5
Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
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6
Bring sauce to a boil, stirring constantly.
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Reduce heat to a simmer.
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8
Stick the bay leaf to the onion with the clove.
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9
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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12
Strain through a china cap.
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13
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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15
To make soup using Bechamel base: Melt margarine in large saucepan.
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16
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, ground peppers and thyme leaves to the sauteed vegetables.
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Stir and cook over medium heat until well blended.
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20
Whisking, gradually add warm half and half to 1 1/2 cups of warm Bechamel sauce.
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21
Whisk until thoroughly blended.
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22
Add this mixture to the sauteed vegetables and seasonings.
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Stir and heat through over medium burner, but do not boil.
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24
If necessary, use additional warm half and half to adjust consistency.
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25
This is the base for a delicious creamy soup.
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26
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 through taking care not to boil.
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28
May be eaten over rice, or as a main course soup dish.
