Yield: 6 servings
|1||Tlb plain flour|
Salt, pepper, ground nutmeg
Thinly slice the bread. Cook together with the chopped onion in the butter until golden brown and then sprinkle with the flour. Add the stock, season with salt, pepper and nutmeg and cook for about 20 minutes. Strain the soup through a sieve and bring back to the boil.
Serve with grated cheese.
Posted by Alex Comerford. Courtesy of Fred Peters.