Duchess Soup
A dish that starts with white stock iii and finishes with carrot.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 4 cups White Stock III
- 2 slices carrot, cut in cubes
- 2 slices onion
- 2 blades mace
- ½ cup grated mild cheese
- ⅓ cup butter
- ¼ cup flour
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 cups scalded milk
Make it lactose-friendly
- ½ cup grated mild cheese → lactose-free or aged hard cheese (naturally lower lactose)
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt 1½ tablespoons of the butter in a pot. Add the carrot and onion and cook for 3 minutes.
- Add the White Stock III and the mace. Boil for 15 minutes.
- Strain the stock, discarding the vegetables and mace, and return the liquid to the pot.
- Add the scalded milk.
- Cook the remaining butter and the flour together in a separate pan to make a paste.
- Stir the butter and flour mixture into the soup to thicken it.
- Add the salt and pepper.
- Stir in the grated cheese and serve as soon as the cheese is melted.
Nutrition (estimated, per serving)
| Calories | 275 |
|---|---|
| Protein | 21.7 g |
| Fat | 13.3 g |
| Carbs | 16.6 g |
| Fiber | 1.9 g |
| Sodium | 728 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States