Duchess Soup

Ingredients

• 4 cups White Stock III (See recipe below)
• 2 slices Carrot (Cut in cubes)
• 2 slices Onion
• 2 blades Mace
• 0.5 cup Mild Cheese (Grated)
• 0.333 cup Butter
• 0.25 cup All-Purpose Flour
• 1 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 2 cups Milk (Scalded)

Instructions

1. 1To prepare White Stock III (based on Potage à la Reine): Combine 4 cups water, 1/2 teaspoon peppercorns, 1 stalk celery, 1 slice onion, and 1/2 tablespoon salt in a pot. Bring to a boil, then reduce heat and simmer for 1 hour. Strain the stock before using.
2. 2In a saucepan, melt 1 1/2 tablespoons of butter over medium heat. Add the cubed carrot and sliced onion. Cook for 3 minutes, stirring occasionally, until slightly softened.
3. 3Add the White Stock III and mace to the saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4Strain the soup through a fine-mesh sieve to remove the vegetables and mace. Return the strained liquid to the saucepan. Add the scalded milk and stir to combine.
5. 5In a separate small saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk the roux into the soup until smooth. Add salt and pepper.
6. 6Stir in the grated cheese until it is melted and the soup is smooth. Serve immediately.