Duchess Soup
1.1lt (2 pints) Milk
3 Eggs
2 Large Onions
2 tbsp Butter
2 tbsp Flour
2 tbsp Cheese, grated (Optional)
Salt and Pepper
Boil the milk.
Fry the onions in the butter for eight minutes, then add dry flour and cook for a further two minutes, being careful not to burn.
Stir into the milk and cook ten minutes.
Rub through a strainer and return to the heat.
Add the cheese (if used).
Beat the eggs with a pinch of pepper and half a teaspoonful of salt.
Season the soup with salt and pepper.
Hold the colander over the soup and pour the eggs through, over the soup and simmer gently for three minutes.
Serve immediately.
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