| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1 |
lb |
Onions, thinly sliced |
| 2 |
|
Cloves |
| 1 |
|
Bay leaf |
| 4 |
c |
Chicken broth |
| 1 1/4 |
c |
Milk |
| 2 |
tb |
(heaped) flour |
| 1 |
pn |
Ground mace or ground nutmeg |
|
|
Salt & pepper |
| 2/3 |
c |
Cream, or 1 to 3 Tbsps. grated hard cheese |
INSTRUCTIONS
Heat the butter, then add the onions and cloves. Let onions soften, but not
change color. Sprinkle on flour. Mix well and cook stirring constantly for
1 minute, then add mace or nutmeg, bay leaf and broth. Stir all the time
until mixture boils and you can see that it is smooth. Simmer until onions
are well-cooked, then gradually add the milk. Stir continuously and, when
it boils, remove the cloves and bay leaf and season with salt & pepper to
taste. Serve soup with a garnish of cream or grated cheese.
Posted to FOODWINE Digest 06 Feb 97 by "Joanne L. Schweikj"
<SCHWEIKJ@FREDONIA.EDU> on Feb 7, 1997.
A Message from our Provider:
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