re: Help with a béchamel.Update page 3

Glad you enjoyed it. That's what matters.


A few things to consider, next time.
In the future, for a creamed soup, I would recommend not adding the any liquid (wine in your case) before you add the fat and flour and make the roux, unless you're going to cook it off. You had some good flavors and it didn't need the canned soup. I wouldn't have cooked the cheese for 20 minutes either. Some will separate and you can end up with a greasy mess. Cheese flavor doesn't need to "marry" with the other ingredients for 20 minutes. Once it melts, it's there.

Take a look at the white cheddar soup recipe in the recipe book in the thread stickied at the top of this page. Try it sometime. It's actually a basic cream soup when it's all said and done. So is the corn and crab/crawfish soup recipe in that book. Practice on those and you'll get the hang of it without having to add a can of soup. You can make a better flavored soup without that and it will truly be from your own hands.

Also, next time you make this, try chicken stock rather than beef. Goes better with white wine and the ingredients you selected. Even a ham stock would have been better with the pork.

Also, most soups taste much better the next day, so if you have any leftover, taste it again and note what changes, if any, you would make to it.

Oh, my wife, I and my best friend are all having it at our respective lunches tomorrow.
I'll definitely do things a little better next time, but I kind of had some bones thrown at me (somebody used my chicken stock and the chicken was frozen.)
All In all it was a good culinary experience.
I did cook all the chard out before I made my Blonde roux.

Overall it was a very smokey, creamy, cheesy flavor with a nice blend of veggies.
It wasn't too overpowering, but It could have used a bit more meat.
I thought the broccoli added a lot of flavor.
Wish I would've used cream of celery instead of asparagus though.
It was unecessary.

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GG you got the patience of a saint with a lot of time on your hands! Glad you finally got him through this one although next time it will probably be easier and quicker to just drive over and cook it yourself.

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Well, I love to help people trying to cook things I know how to make, for the first time. Plenty of people helped me learn when I started cooking, though that was when I was in junior high, if not earlier. I admit to being a little frustrated, right now, though.

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Posted by Athanatos
No offense bro, but that sounds fricking horrible. Glad you liked it though.

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I rather enjoy a smokey cheese flavor.
To each his own.
I'll strive for simplicity next time

Thanks

And goodnight