Duchess Soup

Ingredients

• 2 slices of carrots
• 1 onion
• 1 qt. of stock
• 2 blades of mace
• 1/4 cup of flour
• 2 cups of milk
• 1/4 cup grated cheese

Method

1. 1

   Cook carrots and onion in butter for 3 minutes, add stock and mace, simmer for 15 minutes, strain into a white sauce made of butter, flour, and milk.

2. 2

   Season and add grated cheese.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 119. The excerpt below is the record exactly as published.

1 onion with 4 cloves put in it, and when hot thicken with 1 tablespoon of thickening flour, rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, 1 hard-boiled tgg, chopped fine, and 2 teaspoons or more of curry powder or paste. Remove the onion and serve with croutons. 1 tablespoons of chopped chives or pimentos is an addition to the soup. — Mrs. Frank MuUins, Franklin, 111. DUCHESS SOUP.— Cook 2 slices of carrots, and onion, or vegetables in some of butter 3 minutes, add 1 qt. of stock and 2 blades of mace; simmer 15 minutes, strain into white sauce made of butter, l4 cup of flour and 2 cups of milk. Season, add ^4 cup grated cheese.

Cook this with the app: pantry check, scaling, and the assistant.