My sister got this recipe years ago when she took a cooking class. It is fit to serve to a Duchess! It is delicious!
Recipe From food.com
Provided by Verelucky
Yield 8 bowls, 8 serving(s)
- Cut veggies into chunks and saute in the 1 tablespoon of butter.
- In large soup pan, heat milk to a weak boil.
- Thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour.
- Blend in cheese, stirring constantly.
- Add chicken broth and sauteed veggies.
- Simmer 20 minutes.
- Great served with French bread!
Number Of Ingredients: 9
- 2 carrots
- 1/2 bunch celery
- 1 medium onion
- 1 tablespoon butter (for saute)
- 2 cups milk
- 2 tablespoons butter (for roux)
- 2 tablespoons flour
- 1/2 lb cheddar cheese, shredded
- 1 gallon chicken stock
DUCHESS CHEESE SOUP RECIPE - (4/5)
Recipe From keyingredient.com
Provided by á-10793
- Cook carrots and onions and broccoli in stock until tender. Make white sauce with butter, flour, seasonings and milk. Blend in Cheese and stir until melted. Combine cheese sauce with vegetables and stock.
Number Of Ingredients: 10
- 2 quarts plus 1/2 cup chicken stock
- 3/4 cup diced carrots
- 3/4 cup diced onions
- 3/4 cup butter
- 3/4 cup flour
- 1 teaspoon to 1 3/4 teaspoon salt
- 1/8 to 1/4 teaspoon black pepper
- 2 1/2 cups milk
- 1 cup shredded cheddar cheese
- chopped broccoli
Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.
Recipe From allrecipes.com
Provided by Howard
Categories Side Dish,Potato Side Dish Recipes
- Prepare a piping bag with large open star tip.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
- Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
- Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
- Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
- Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Number Of Ingredients: 8
- 2 teaspoons kosher salt, divided
- 2 pounds Yukon Gold potatoes, peeled and cut into large pieces
- ¼ cup butter
- 2 egg yolks
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 1 egg
- 1 teaspoon heavy whipping cream
ORIGINAL 1886 VELVEETA CHEESE SOUP
Not sure who gave me this recipe as I have had it for many years. This is a wonderful soup and great comfort food as well.
Recipe From food.com
Provided by Dari Donovan
Yield 4-6 serving(s)
- Melt butter in heavy saucepan. Saute' vegetables until tender.
- Stir in flour and cornstarch. Cook until bubbly.
- Add stock and milk gradually;
- blending into smooth sauce.
- Add soda and cheese cubes; stir until
- Season with salt & pepper; add parsley.
- Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
- Garnish with paprika.
- Serve and enjoy!
Number Of Ingredients: 13
- 1/4 cup butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1 1/2 tablespoons cornstarch
- 4 cups chicken broth (room temp.)
- 4 cups milk (room temp.)
- 1/8 teaspoon baking soda
- 1 lb Velveeta cheese, cubed
- 1 teaspoon salt & pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon dried parsley
- 1/2 teaspoon paprika
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