° 1 cup carrots cut into matchsticks
° 1 stalk celery
° 2 1/2 c Cheddar cheese
° Salt & ground black pepper
Preparation
Melt 1 tablespoon of butter in a skillet over medium-high heat. Sauté onion in hot butter until translucent, about 5 minutes. Put aside.
Whisk 1/4 c butter / flour together in saucepan over medium-low heat; cooking to flour loses its graininess, adding 1 to 2 tablespoons milk if necessary to prevent flour from burning, 3 to 4 minutes.
Gradually pour the milk into the flour mixture, whisking constantly. Stir the chicken broth into the milk mixture.
Bring to the boil; cook until the flour taste disappears and the mixture thickens, about 20 minutes.
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