Duchess Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of an arrowroot and water base used to thicken game stock that's finished with the addition of diced game meat. The full recipe is presented here and I hope you enjoy this classic British version of: Duchess Soup.
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This is a classic recipe for a Victorian version of Duchess Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 145—DUCHESS SOUP.
Mix two ounces of Bermuda arrowroot with half a tumbler of cold water, pour this into a stewpan containing a quart of good consommé, No. 4; stir this over the fire until it has boiled gently for about ten minutes, and then pour it into a soup-tureen containing small neatly-cut inch lengths of roasted or boiled poultry or game.
Modern Redaction
Ingredients:
60g arrowroot
100ml cold water
1l game stock
150g cooked game meat, cut into neat dice
Method:
Whisk the arrowroot and cold water in a small bowl to form a smooth slurry. Add the game stock to a pan, bring to a simmer then whisk in the arrowroot slurry. Bring to a gentle boil and cook for 10 minutes.
Add the game meat to a tureen, pour over the thickened stock and serve immediately.
