• Tommy Centola

Jackson Soup from Galatoire's

Around Christmas time, I always hope to receive a next New Orleans cookbook. Looking through my bookshelves, I pulled of the Galatoire's Cookbook. Scanning through it, I figured I would share two of their soup recipes for these cold winter months.


Salt to taste

9 large Baking Potatoes, peeled and cut into medium dice

2 Leeks, cleaned and finely diced (White and Green parts)

1 1/2 pounds Smoked Ham, cut into medium dice

2 cups Whole Milk

2 cups All-Purpose Flour

Freshly ground White pepper to taste


Pour 1 1/2 gallons of water into a stockpot and season with salt. Add the potatoes to the water and bring the mixture to a boil. Reduce the heat to medium and cook the potatoes at a low rolling boil for 5 minutes. Stir in the leeks and ham, and continue at a low rolling boil for 10 minutes, or until the potatoes are soft.


In a mixing bowl, make a cold roux by whisking the milk and flour together until smooth.


Add the cold roux a little at a time to the simmering soup, stirring continuously. Cook over medium heat for about 30 minutes, or until the soup has thickened. Season to taste with salt and white pepper.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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