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

Salt

Black Pepper
 
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

AUTHOR: Chyrel