- 3 ounces [85 g] onions, finely chopped
- 1 1/4 pounds [794 g] carrots, finely chopped
- 1 1/4 pounds [794 g] celery, finely chopped
- 1/2 pound [227 g] butter or margarine
- 6 ounces [170 g] flour
- 2 1/2 teaspoons [12.5 ml] salt
- 1 teaspoon [5 ml] pepper
- 5 quarts / 20 cups [5 L] white stock
- 1 pound [454 g] skimmed milk powder
- 4 pounds [1.8 kg] grated Cheddar cheese
- Finely freshly chopped parsley
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- Saute onions, carrots and celery in butter or margarine over medium heat until tender but not browned.
- Add flour, salt, pepper, white stock and milk powder; cook, stirring well, until mixture becomes thick and smooth.
- Remove from heat ; add cheese.
- Mix thoroughly until cheese is completely melted; keep in double-boiler until ready to serve.
- At serving time, garnish with fresh, finely chopped parsley.
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