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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.
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1.
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Melt the butter in a saucepan and cook the onions for a few minutes.
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2.
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Add the flour and cook for another minute.
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3.
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Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.
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4.
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Toss the grated cheese gently into the soup and simmer until melted.
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5.
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DO NOT ALLOW TO BOIL.
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From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN 1-85051-112-8
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6.
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Typed for you by Rene Gagnaux @ 2:301/212.19
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