Try this Scottish Cheddar Cheese Soup recipe, or contribute your own.
Suggest a better descriptionThis is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale. Melt the butter in a saucepan and cook the onions for a few minutes. Add the flour and cook for another minute. Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes. Toss the grated cheese gently into the soup and simmer until melted. DO NOT ALLOW TO BOIL. From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN 1-85051-112-8 Typed for you by Rene Gagnaux @ 2:301/212.19
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 6 | ||
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Calories: 246 | ||
Calories from Fat: 157 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 51.5mg | 16 % | |
Sodium 632.5mg | 22 % | |
Potassium 131.6mg | 3 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 12.4g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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