Ingredients
- 2 1/3 c. Lowfat milk
- 2 x Bay Leaves
- 1/4 tsp Grated Nutmeg
- 6 Tbsp. Butter
- 2 lrg Onions, finely sliced
- 9 Tbsp. All-Purpose Flour
- 6 c. Chicken Stock Salt Black Pepper
- 1 1/2 c. Crumbled Stilton Cheese
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Blue Cheese And Onion Soup
Servings: 6
Directions
- Pour the lowfat milk into a saucepan, add in the bay leaves and nutmeg, and bring almost to a boil. Remove from heat, cover, and leave to steep for 20 min.
- Meanwhile, heat the butter in a large pan, add in the onions, and cook very gently, stirring occasionally, for 10 min or possibly till they are soft but not browned.
- Add in the flour and cook, stirring, for 2 min. Strain the lowfat milk and gradually blend it into the onion and flour mix. Add in the stock, and salt and pepper to taste. Bring to a boil, then simmer, partially covered, for 10 min.
- Add in the cheese to the pan and stir over very low heat till it is melted; don't let soup boil or possibly the cheese will become stringy. Serve immediately.
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