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ploughman's soup |
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Ploughman's Soup (England)3 tablespoons butter 2 medium onions, peeled and chopped 1/4 cup whole wheat flour 2 cups chicken stock 1 cup light ale (do not substitute beer) Dash or two of Worcestershire sauce 1 1/2 cups crumbled Cheshire cheese Salt and pepper, to taste Vidalia onion rings or slices of scallion (for garnish) Melt the butter in a large, heavy pan. Gently saut? the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce. Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions. |
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