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Scottish Recipes - Cheese Soup and Dumplings
This is a recipe for a hearty and thick soup, which if taken with dumplings can easily be a meal in itself.
For the dumplings, place the oats, suet, onion and chopped parsley into a seasoning bowl and bind with the egg. Divide the mixture and roll into small balls. Bring a saucepan of (salted) water to the boil and drop the dumplings in. Cook for approx. 15 minutes, then remove from water and keep warm
Your soup should now be ready to remove from the heat. Add the cheese(grating will make this a quicker process) and stir until fully melted. Then return to the heat and when the soup is hot through, serve immediately with the dumplings placed in each bowl.
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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide