Blue Cheese and Onion Soup
2 1/3 c Milk
2 Bay Leaves
1/4 ts Grated Nutmeg
6 tb Butter
2 lg Onions, finely sliced
9 tb All-Purpose Flour
6 c Chicken Stock
1 1/2 c Crumbled Stilton Cheese
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.
Yield: 6 servings