| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Soups, Cheese, Scottish |
6 |
Servings |
INGREDIENTS
| 2 |
|
Onions; thinly sliced |
| 55 |
g |
Butter |
| 55 |
g |
Flour |
| 2 1/2 |
c |
Stock |
| 2 1/2 |
c |
Milk |
| 1 |
pn |
Pepper |
| 170 |
g |
Scottish Cheddar Cheese grated |
INSTRUCTIONS
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
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