Heat clarified butter in a medium saucepan.

Whisk in bread flour and cook over low heat until light cream color (about 1 minute).

Cool slightly.

Scald the milk in another saucepan.

Gradually add the milk to the roux (flour and butter mixture), whisking constantly.

Bring the sauce to a boil, stirring constantly.

Reduce heat to a simmer.

Stick the bay leaf to the onion with the clove.

Place the onion in the sauce.

Simmer for at least 15 minutes, stirring occasionally.

Season lightly with salt, nutmeg, and white pepper.

Strain the sauce through a china cap.

Cover with plastic wrap to prevent skin formation.

Cool in a cold water bath or keep warm over a warm water bath.

Melt margarine in a large saucepan.

Sauté the onion, pepper, and celery seed until soft but not brown.

Heat half-and-half in a separate pan.

Add salt, ground peppers, and thyme leaves to the sautéed vegetables.

Stir and cook over medium heat until well blended.

Whisking, gradually add warm half-and-half to 1 1/2 cups of warm Bechamel sauce.

Whisk until thoroughly blended.

Add the mixture to the sautéed vegetables and seasonings.

Stir and heat through over medium heat, but do not boil.

Adjust consistency with additional warm half-and-half if needed.

Add diced cooked ham, turkey (or chicken), and potato to the soup base.

Heat through, taking care not to boil.

Serve over rice or as a main course soup.