Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Onions; thinly sliced 2 1/2 c Milk
55 g Butter 1 pn Pepper
55 g Flour 170 g Scottish Cheddar Cheese
2 1/2 c Stock -- 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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