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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring
almost to a boil. Remove from heat, cover, and leave to steep for 20
minutes.
Meanwhile, melt the butter in a large pan, add the onions, and cook very
gently, stirring occasionally, for 10 minutes or until they are soft but
not browned.
Add the flour and cook, stirring, for 2 minutes. Strain the milk and
gradually blend it into the onion and flour mixture. Add the stock, and
salt and pepper to taste. Bring to a boil, then simmer, partially covered,
for 10 minutes.
Add the cheese to the pan and stir over very low heat until it is melted;
do not let soup boil or the cheese will become stringy. Serve immediately.
Ingredients:
2 1/3 Cup(s) Milk
2 Bay Leaves
1/4 Teaspoon(s) Grated Nutmeg
6 Tablespoon(s) Butter
2 large Onions, finely sliced
9 Tablespoon(s) All-Purpose Flour
6 Cup(s) Chicken Stock
1 1/2 Cup(s) Crumbled Stilton Cheese |
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