WHITE SAUCE FOR CREAM SOUPS
White sauce, also known as béchamel sauce, is a classic base used in various dishes, including cream soups. It’s a simple, yet versatile sauce made from butter, flour, and milk. When used in cream soups, it adds a smooth, creamy texture and a mild flavor that complements the main ingredients of the soup. Here’s a basic recipe for making white sauce for cream soups:
Ingredients
Scale
2 tablespoons butter
2 tablespoons flour 2 cups milk
1 teaspoon salt 1/4 teaspoon pepper
Instructions
Melt the butter, stir into it the flour and when well blended add the milk. Cook until thickens, add seasonings. Any vegetable puree can be added making the different creamed vegetable soups.
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