Scottish Cheddar Cheese Soupcheese, soups 2 onions; thinly sliced 55 gm butter 55 gm flour 2 1/2 cup stock 2 1/2 cup milk 1 pinch pepper 170 gm scottish cheddar cheese - grated 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 |
