Ingredients:
2 tablespoons butter or margarine
3 tbsp wheat flour
400 ml milk
100 g heavy cream
250 g cheese (cheddar)
200-300 ml chicken broth
25g stalk celery in strips
25g diced green pepper
25g diced green pepper
25g chopped yellow onion
25g diced carrots
Salt Pepper
Directions:
Melt the shortening and stir in the flour. Dilute with the milk and cream to a thick soup. Cook for 3-5 minutes. Stir in the cheese.
Boil the chicken broth and add the vegetables. Cook them for 5-6 minutes or until they are almost soft.
Strain the broth into the cheese soup while whisking and finally add to the vegetables.
Heat to room temperature. Serve the soup with good bread or envelope bread.
