Duchess Soup

Ingredients

• 4 cups white stock
• 2 slices of carrot
• 2 slices of onion
• 2 blades of mace
• 1 half cup grated mild cheese
• 1 third cup butter
• 1 fourth cup flour
• 1 teaspoon salt
• 1 eighth teaspoon pepper
• 2 cups scalded milk

Method

1. 1

   Cook vegetables in butter for 3 minutes, add stock and mace, boil for 15 minutes, strain, and add milk.

2. 2

   Thicken with remaining butter and flour, add salt, pepper, and cheese.

3. 3

   Serve as soon as cheese melts.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 2. The excerpt below is the record exactly as published.

Duchess Soup 4 cups white stock 2 slices of carrot cut in tubes 2 slices onion 2 blades of mace 1 half cup grated mild cheese 1 third cup butter 1 fourth cup flour 1 teaspoon salt 1 eighth teaspoon pepper 2 cups scalded milk

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