Duchess Soup

Ingredients

• two slices of carrot
• two slices of onion
• one tablespoon of butter
• one quart of white stock
• one small blade of mace
• two tablespoons butter
• two tablespoons flour
• one pint of milk or thin cream
• salt
• pepper
• four rounding tablespoonfuls of grated cheese

Method

1. 1

   Cook carrot and onion in butter for five minutes.

2. 2

   Add white stock and mace, and cook for fifteen minutes.

3. 3

   Melt butter, stir in flour until smooth, then gradually add seasoned stock and milk.

4. 4

   Season with salt and pepper, add cheese, cook for two minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.

pepper and salt and one quart of rich milk and bring to a boil and add two tablespoons but- ter rubbed smooth with one of flour. CUCUMBER SOUP. Simmer in one pint of water four sliced cucumbers and two sliced onions until very soft, and then press through a sieve. To this add one pint of scalded milk, a thickening of one tablespoonful of butter and two of flour, a seasoning of salt and pepper and simmer slow- ly for ten minutes. CREOLE SOUP. Remove the seeds from a green pepper and chop it fine. Take three tablespoonfuls of chopped onion, and cook slowly in two tablespoonfuls of butter until the onion changes color. Add three tablespoonfuls of flour, and stir until nicely browned, then add gradually two cupfuls of strained tomato and four cupfuls of good rich white stock. Simmer for twenty minutes, season to taste, add two tablespoonfuls of grated horse- SOUPS 13 radish and one teaspoonful of lemon juice. Strain and serve at once. CREAM OF BARLEY SOUP. Miss Amy Rodgers. One-half pound pearl barley, three pints of veal stock. Simmer very gently one and one-half hours. Remove one-third to another kettle. Rub the rest through a sieve and add to it the whole barley and one-half pint of cream. Season with a little salt. Stir until very hot and serve. DUCHHES.S SOUP. Mrs. James French. Two slices each of carrot and onion cooked five minutes in one tablespoon of butter. Add one quart of white stock (either veal or chicken), one small blade of mace. Cook fifteen minutes. Melt two tablespoons butter, stir in two tablespoons flour until free from lumps. Add gradually the seasoned stock and one pint of milk or thin cream. Add salt and pepper and four rounding tablespoonfuls of grated cheese

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