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Creamy Cheese Soup

2 oz Cheese, Cheshire -- grated fine
1 3/4 pt Milk, whole
1 c Croutons
1 lg Onion, white -- diced
2 tb Butter, unsalted
2 oz Flour, all-purpose
Salt
Pepper, black, ground
Pepper, white, ground
2 Egg yolks
1 1/2 oz Cream, heavy
4 tb Peas -- cooked


Place onion in pan, cover with water, bring to boil. Drain. Melt 1 tablespoon butter in pan, add onion. Sauté', covered, for about 4 minutes. Set aside, place remaining butter in pan and stir in flour. Blend in milk, salt, peppers; bring mixture to a boil. Allow to simmer 6-8 minuses; strain. Return soup to pan, stirring in cream, egg yolks, cheese. Heat slowly to ensure evenness of mixture. Do not boil. Garnish with cooked peas and croutons. Serve.


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