Cheese and Onion Soup

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Cheese And Onion Soup

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds onions

1 1/2 pints water

1 ounce butter

sea salt

freshly ground black pepper

4 ounces grated cheese -- (4-6)

1 ounce parmesan cheese

cubes of wholemeal toast

 

Peel and chop onions, then put them into a large saucepan with the water and

simmer them gently until tender - 15-20 minutes. Liquidise the soup then

return it to the rinsed out saucepan and add the butter and a little

seasoning.

 

When you're ready to serve the soup reheat it until bubbling hot. Take it

off the heat and stir in the cheeses. Check the seasoning and serve the

soup immediately, with some cubes of wholemeal toast on top.

 

If you reheat the soup once the cheese has been added don't let it boil or

it might get stringy. Also be careful not to over-season the soup before

you add the cheese because the cheese will make it saltier.

 

Source:

" Rose Elliot's Complete Vegetarian Cookbook "

Copyright:

" Rose Elliot "

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Per Serving (excluding unknown items): 255 Calories; 18g Fat (60.6% calories

from fat); 12g Protein; 14g Carbohydrate; 3g Dietary Fiber; 51mg

Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Vegetable; 2

1/2 Fat.

 

NOTES : Although the ingredients used in this Italian soup are very similar

to those of French onion soup, the result is quite different because it is

white with a smooth texture, and the cheese is stirred in just before

serving to thicken and flavour it.

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0