Title: Creamy Cheese Soup
Categories: Soup Cheese Vegetable Crockpot
Yield: 6 Servings
| 2 | oz | Cheese, Chesire; grated fine |
| 1 3/4 | pt | Milk, whole |
| 1 | c | Croutons |
| 1 | lg | Onion, white; diced |
| 2 | tb | Butter, unsalted |
| 2 | oz | Flour, all-purpose |
| | | Salt |
| | | Pepper, black, ground |
| | | Pepper, white, ground |
| 2 | | Egg yolks |
| 1 1/2 | oz | Cream, heavy |
| 4 | tb | Peas; cooked |
Place onion in pan, cover with water, bring to boil. Drain. Melt 1
tablespoon butter in pan, add onion. Saute', covered, for about 4 minutes.
Set aside, place remaining butter in pan and stir in flour. Blend in milk,
salt, peppers; bring mixture to a boil. Allow to simmer 6-8 minuses;
strain. Return soup to pan, stirring in cream, egg yolks, cheese. Heat
slowly to ensure evenness of mixture. Do not boil. Garnish with cooked peas
and croutons. Serve. D.WEISSGERBE / INTERNATIONAL CHEESE RECIPE BOOK