|
|
 A white creamed soup based on white onions and cheddar cheese.  The original source of this receipt isn’t known. Can you help? [email protected]Cheese and Onion Soup 1 oz butter 2 onions, skinned and cut into rings 2 sticks celery, cleaned and chopped 1 pint milk 1/2 pint chicken stock salt and freshly ground pepper pinch of grated nutmeg 2 slices bread 6 oz Cheddar cheese, grated chopped fresh parsley method Melt the butter in a large saucepan. Lightly fry the onion rings and chopped celery without browning. Add the flour and cook for 1-2 minutes. Gradually beat in the milk, stock and seasonings. Heat, whisking continuously, until the soup comes to the boil and thickens. Simmer for 5 minutes. Toast the bread on one side. Sprinkle 2 oz grated cheese on the untoasted side and grill until the cheese melts. Cut into small squares. Remove the soup from the heat and stir in the remaining grated cheese. Pour into warmed soup bowls or a tureen and float toasted cheese on top.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |