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See below ingredients and instructions of the recipe
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
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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