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

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