Scottish Cheddar Cheese Soup
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.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
thinly sliced |
|
| 55 | grams |
butter
|
|
| 55 | grams |
all-purpose flour
|
|
| 2 ½ | cups |
stock
|
|
| 2 ½ | cups |
milk
|
|
| 1 | pinch |
black pepper
|
*
|
| 170 | grams |
cheddar cheese
Scottish, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
thinly sliced |
|
| 55 | grams |
butter
|
|
| 55 | grams |
all-purpose flour
|
|
| 591 | ml |
stock
|
|
| 591 | ml |
milk
|
|
| 1 | pinch |
black pepper
|
*
|
| 1.7E+2 | grams |
cheddar cheese
Scottish, grated |
|
Directions
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.
