Creamy cheese soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Cheese, Chesire; grated fine |
| 1¾ | pint | Milk, whole |
| 1 | cup | Croutons |
| 1 | large | Onion, white; diced |
| 2 | tablespoons | Butter, unsalted |
| 2 | ounces | Flour, all-purpose |
| Salt | ||
| Pepper, black, ground | ||
| Pepper, white, ground | ||
| 2 | Egg yolks | |
| 1½ | ounce | Cream, heavy |
| 4 | tablespoons | Peas; cooked |
Directions
Place onion in pan, cover with water, bring to boil. Drain. Melt 1 tablespoon butter in pan, add onion. Saute', covered, for about 4 minutes. Set aside, place remaining butter in pan and stir in flour.
Blend in milk, salt, peppers; bring mixture to a boil. Allow to simmer 6-8 minuses; strain. Return soup to pan, stirring in cream, egg yolks, cheese. Heat slowly to ensure evenness of mixture. Do not boil. Garnish with cooked peas and croutons. Serve. D.WEISSGERBE / INTERNATIONAL CHEESE RECIPE BOOK Submitted By NANCY O'BRION On 11-07-94