Duchess Soup:1 c. finely chopped carrots
⅓ c. butter
1 c. finely chopped celery
1 small onion, finely chopped
¾ c. all-purpose flour
4 c. chicken stock
4 c. milk
16 oz. (500 g) aged cheddar, in small cubes
Chopped fresh parsley, as garnish
In large, heavy-based saucepan, melt butter over medium heat. Cook carrots, celery, and onion, stirring often for 5 min. or until tender. Gradually add flour, stirring until blended. Whisk in milk and stock, bringing just to the boil. Reduce heat to medium-low, stirring until thickened. Remove from heat, stirring in cheese until melted. Garnish with a sprinkle of parsley. Serves 10.
Note: This is a family-sized soup. Considering the cost of cheddar, you may want to cut the measurements in half. If you do that, use about 2-½ tbsp. butter and ⅓ c. plus 1 tbsp. flour as well as the simpler divisions.
Tomorrow: Creamed Shrimp in Scallop Shells.