Onion soup with cheese scones

10:30 pm First courses

Having cooked this soup ones I’ve reckoned it in my favorite ones – it’s so tender! You should bake cheese scones necessarily – it’s they who impart exquisite relish to this soup.

2 ½ cup chicken broth
1/3 cup butter
1 pound large onion, sliced
1 medium carrot, grate
2 ½ cup milk
1 clove garlic, crushed
3 tablespoons flour
5 tablespoons cream
3 parsley sprigs, chopped
2-3 teaspoons limejuice
½ teaspoon allspice
1 bay leaf
salt and pepper

For cheese scones:

1 cup wheat meal
2 teaspoons baker powder
4 tablespoons butter
2 ounces Parmesan cheese
1 beat egg
1/3 cup milk

1. Melt butter in a pan and fry onion and garlic over a medium heat for 10 minutes. Combine with flour and cook 1 minute. Pour in chicken broth and bring to a boil.
2. Add milk; bring to a boil once again. Flavor with salt and pepper to your taste, add limejuice, allspice and a bay leaf. Cover and simmer 25 minutes. Throw out bay leaf.
3. Make the scones meanwhile. Combine wheat meal, baker powder and butter. Then add cheese, one egg and milk and make pastry.
4. Form a loaf 1 inch thick, draw square pieces and bake in the oven about 20 minutes.
5. Add carrot in the soup and cook for 3 minutes.
6. Coat the scones with cream.

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