Scottish Cheddar Cheese Soup

2 Onions; thinly sliced

55 g Butter

55 g Flour

2 1/2 c Stock

2 1/2 c Milk

1 pn Pepper

170 g Scottish Cheddar

-- 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

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