Scottish cheddar cheese soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions; thinly sliced | |
| 55 | grams | Butter |
| 55 | grams | Flour |
| 2½ | cup | Stock |
| 2½ | cup | Milk |
| 1 | pinch | Pepper |
| 170 | grams | Scottish Cheddar Cheese grated |
Directions
This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.
Melt the butter in a saucepan and cook the onions for a few minutes.
Add the flour and cook for another minute.
Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.
Toss the grated cheese gently into the soup and simmer until melted.
DO NOT ALLOW TO BOIL.
From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN 1-85051-112-8
Typed for you by Rene Gagnaux @ 2:301/212.19