Duchess Soup Recipes

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POMMES DUCHESSE



Pommes Duchesse image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 7

2 pounds (about 4 medium) russet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish
2 egg yolks
1/2 cup grated Gruyere cheese, optional
Freshly grated nutmeg, optional

Steps:

  • In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
  • Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
  • Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
  • Melt the remaining 1/2 stick butter in a small pot over low heat.
  • Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

DUCHESS CHEESE SOUP RECIPE - (4/5)



Duchess Cheese Soup Recipe - (4/5) image

Provided by á-10793

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

Steps:

  • 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.

DUCHESS POTATOES



Duchess Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 16 servings

Number Of Ingredients 8

5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
8 egg yolks
1 stick butter, softened
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Nutmeg
1 1/4 cup heavy cream
1 whole egg

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
  • Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
  • Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
  • Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
  • Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
  • Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
  • Bake until golden brown around the edges. Serve on a pretty platter!

ORIGINAL 1886 VELVEETA CHEESE SOUP



Original 1886 Velveeta Cheese Soup image

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.

Provided by Dari Donovan

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

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

Steps:

  • 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
  • thickened.
  • Season with salt & pepper; add parsley.
  • Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
  • Garnish with paprika.
  • Serve and enjoy!

DUCHESS POTATOES



Duchess Potatoes image

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Number Of Ingredients 6

2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
Salt and pepper
3 tablespoons cold unsalted butter, plus more for parchment
3 large egg yolks, divided
1/4 cup plus 2 teaspoons heavy cream, divided
Ground nutmeg

Steps:

  • In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.
  • Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 3 g, Protein 5 g, SaturatedFat 5 g

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