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Duchess Soup

A creamy soup of white stock, carrots, onion, mace, cheese, butter, flour, and milk.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 17 ingredients
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Duchess Soup

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Duchess Soup

Ingredients

Directions

Make the soup

  1. Heat 2 tablespoons butter in a pot and sauté the carrots and onion for 3 minutes.

  2. Add the white stock and mace, bring to a boil, and simmer for 15 minutes.

  3. Strain the soup and return the liquid to the pot, then add the milk.

Thicken and serve

  1. In a small bowl, combine the remaining butter and flour, then stir this mixture into the soup to thicken.

  2. Season with salt and pepper, stir in the grated cheese, and serve immediately while the cheese is melted.

Nutrition, whole recipe (rough)

830Calories
23 gProtein
21 gFat
137 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and fat, and helps build the flavour of the sautéed vegetables.
White stock
Forms the liquid base of the soup.
Milk
Adds creaminess and softens the soup's flavour.
Cornstarch
Thickens the soup as it is heated in the liquid.

The step that matters

Stirring the butter and flour mixture into the soup. Flour mixed with fat and stirred into hot liquid can clump if added without being fully combined first. Whisking it in smoothly helps the soup thicken evenly.

Swap the mace

How well each one fits the dish's main ingredients (carrot, onion, butter, milk, sugar, pepper):

  1. Cinnamonfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against carrot, onion, butter, milk, sugar, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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