Duchess Soup
- 2 carrots, cubed
- 2 onions, chopped
- 1/3 cup butter
- 4 tablespoons flour
- 1 quart chicken stock
- 2 blades mace
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups scalded milk
- 1/2 cup Parmesan cheese, grated
Cook vegetables 3 minutes in butter. Add flour, mix well and add hot chicken stock. Season. Mix completely cook 15 minutes and season. Add strained scalded milk. Slowly stir in the Parmesan cheese. Serve as soon as cheese is melted. Serves 6.
Submitted by May 24, 2009
14 min
18 min
32 min