Advanced Flour soup or white sauce soup.
It is also called béchamel soup, Stomachache, or burnt flour
soup.
6-ounce slab bacon (thick cut), cut into ¼ inch (1 cm) cubes.
Or several slices of regular bacon prepared the same way.
(see note)
1-pound onions finely chopped (or more if desired).
1/4 cup butter or lard (58 g.)
3/4 cup flour (94 g.)
2-3 tablespoons butter or lard (or bacon grease) (28 to 42
g.)
6 cups hot water or broth (1420 ml.) (Add 2 cups if too
thick when done)
1 teaspoon seasoning, soy sauce, or Maggi seasoning (yes,
Walmart carries both). (Optional).
1 cup light cream (Optional).
1 diced garlic clove (Optional)
3/4 tsp ground cumin (Optional)
2 bay leaf (Optional)
1 or 2 eggs (Optional)
1 tsp chopped parsley (Optional)
1/2-pound cheese, Gruyere, or Tomme sliced or graded (I like
Long Horn, but then I’m a barbarian). (Optional).
Salt and pepper to taste.
Instructions:
Slowly cook the bacon cubes in a large sauté pan, letting
them color to a nice golden brown without crisping. When the bacon is ready,
remove it to a plate.
Slowly sauté the chopped onions in the bacon fat until
mellow and brown. Mix the bacon into the onions.
Toast the flour:
In a medium-sized pot, gradually whisk in the flour, slowly
stirring continuously to toast the flour. This cooks out the raw taste to lend
a nutty, more complex flavor.
Toast for about 6 minutes until it starts turning brown; be
careful not to burn it. (see note below)
Add butter or lard:
Gradually whisk in the Butter or lard, stirring continuously
to form a smooth paste. This is your roux.
(Note: A Roux is flour and some fat and is the start of many
soups/soups stock or gravy.)
Cook the Roux:
Continue to cook the roux for 1-3 minutes, stirring
constantly (faster than before) to avoid lumps.
Note: a Wisk would be handy at this point.
Add Water/broth:
Slowly add water/broth to the roux, stirring constantly to
prevent lumps.
Simmer:
Bring the mixture to a simmer, then reduce the heat to low. Simmer
for 10-15 minutes or until the soup reaches your desired consistency.
Whisk in the onions and bacon.
Add salt, pepper, Soy sauce, or Maggi seasoning. Simmer for
approximately 45 minutes, or until tasty, and reduce to 5 cups.
Add the cream and bring it back to a simmer while mixing
well…Serve.
Serve with cheese slices
or graded cheese and toast. (You can add some of the cheese directly into the
soup.)
Note: American, spam, fried, or a thick slice of ham cubed
also works. If you are running short of meat, the eggs whisked in are good,
too.
Note: Some I have spoken to suggest browning the dry flower
at a slower rate.
Ingredient calories and nutritional value are based on
information found on the Internet (which may or may not be accurate; see
disclaimer).
(For the entire recipe, serving approximately 4-6 people)
Bacon (6 oz thick-cut slab):
Calories: 400 kcal
Fat: 40 g
Protein: 15 g
Carbohydrates: 0 g
Onions (1 pound, finely chopped):
Calories: 160 kcal
Fat: 0 g
Protein: 4 g
Carbohydrates: 36 g
Fiber: 7 g
Butter or Lard (1/4 cup, 58 g):
Calories: 410 kcal
Fat: 46 g
Protein: 0 g
Carbohydrates: 0 g
Flour (3/4 cup, 94 g):
Calories: 360 kcal
Fat: 1 g
Protein: 10 g
Carbohydrates: 75 g
Fiber: 3 g
Butter or Lard for Roux (2-3 tbsp, 28-42 g):
Calories: 200-300 kcal
Fat: 22-33 g
Protein: 0 g
Carbohydrates: 0 g
Water or Broth (6 cups, 1420 ml): (Broth assumed)
Calories: 20 kcal
Fat: 0 g
Protein: 4 g
Carbohydrates: 1 g
Seasoning (Soy sauce or Maggi, 1 tsp): (Optional)
Calories: 5-10 kcal
Sodium: 800-900 mg
Light Cream (1 cup, 240 ml): (Optional)
Calories: 300 kcal
Fat: 28 g
Protein: 6 g
Carbohydrates: 10 g
Garlic (1 clove): (Optional)
Calories: 4 kcal
Fat: 0 g
Protein: 0 g
Carbohydrates: 1 g
Ground Cumin (3/4 tsp): (Optional)
Calories: 7 kcal
Fat: 0 g
Protein: 0.4 g
Carbohydrates: 1 g
Bay Leaves (2): (Optional)
Negligible calories
Eggs (1-2): (Optional)
Calories: 70-140 kcal
Fat: 5-10 g
Protein: 6-12 g
Carbohydrates: 1 g
Parsley (1 tsp, chopped): (Optional)
Negligible calories
Cheese (1/2 lb. Gruyere, Tomme, or other cheese): (Optional)
Calories: 800 kcal
Fat: 64 g
Protein: 48 g
Carbohydrates: 8 g
Nutritional Breakdown for the Entire Soup (without optional
ingredients):
Calories: ~1,550 kcal (without optional ingredients)
Fat: ~109 g
Protein: ~33 g
Carbohydrates: ~112 g
Fiber: ~10 g
If Optional Ingredients Are Added:
Light Cream: + 300 kcal, 28 g fat
Eggs (2): + 140 kcal, 10 g fat, 12 g protein
Cheese (1/2 lb.): + 800 kcal, 64 g fat, 48 g protein
Total with All Optional Ingredients:
Calories: ~2,790 kcal
Fat: ~211 g
Protein: ~93 g
Carbohydrates: ~130 g
Fiber: ~10 g
Per Serving (assuming 4 servings without optional
ingredients):
Calories: ~387 kcal
Fat: ~27 g
Protein: ~8 g
Carbohydrates: ~28 g
If you add the optional ingredients (light cream, eggs, cheese), the calories per serving will increase, potentially exceeding 600-700 kcal per serving, depending on the number of extras used.
Last but not least:
For 3 Slices of SPAM (84 grams total):
Calories: 240 kcal
Fat: 21 g
Saturated Fat: 8 g
Cholesterol: 60 mg
Sodium: 940 mg
Protein: 12 g
Carbohydrates: 1 g
Sugars: 1 g
Fiber: 0 g
Breakdown:
Calories from Fat: Most of the calories in SPAM come from
fat, especially saturated fat.
Sodium: SPAM is relatively high in sodium, with 940 mg for 3
slices, which is about 40% of the daily recommended intake for sodium.
Protein: SPAM provides a moderate amount of protein, with 12
grams in 3 slices.
This makes SPAM quite energy-dense, with high levels of fat
and sodium, so it’s best to enjoy it in moderation.
* The % Daily Value (DV) tells you how much a nutrient in a
serving of food contributes to a daily diet. 2,000 calories a day is used for
general nutrition advice.
That said, please review the Nutrition Disclaimer; there are
too many variables to give an accurate list of the nutritional value of
anything. You should read the package to better understand what is in your
food. Again, see the Nutrition Disclaimer.
Copyright © 2024 Donald Watson All Rights Reserved.
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