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

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