- 1/2 pound [227 g] butter or margarine
- 3 ounces [85 g] onions, finely chopped
- 1 1/4 pounds [560 g] carrots, finely chopped
- 1 1/4 pounds [560 g] celery, finely chopped
- 6 ounces [170 g] flour
- 2 1/2 teaspoons [12.5 mL] salt
- 1 teaspoon [5 mL] pepper
- 20 cups [5 L] white stock
- 1 pound [454 g] skim milk powder
- 4 pounds [1.8 kg] grated Cheddar cheese
- Finely freshly chopped parsley, to garnish
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- Over medium heat, melt butter or margarine into a frypan.
- Soften together chopped onions, carrots and celery into melted butter or margarine until tender yet not browned.
- Mix in flour, salt, pepper, white stock and milk powder.
- Cook stirring vigourously until thick and smooth.
- Remove from heat before stirring in garted Cheddar cheese until completely melted.
- Transfer into the part of a double-boiler over hot yet not boiling water until ready to serve.
- Serve, garnished with freshly finely chopped parsley.
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