2 tbsp (25 g) 1 oz butter
2 onions, skinned and cut into rings
2 sticks celery, cleaned and chopped
568 ml (1 pint) milk
1 1/4 cup (300 ml) 1/2 pint chicken stock
salt and freshly ground pepper
pinch of grated nutmeg
2 slices bread
175 g (6 oz) English Cheddar cheese, grated
chopped fresh parsley to garnish
1. Melt the butter in a large saucepan. Lightly fry the onion rings and chopped celery without browning.
2. Add the flour and cook for 1-2 minutes. Gradually beat in the milk, stock and seasonings. Heat, whisking continuously, until the soup comes to the boil and thickens. Simmer for 5 minutes.
3. Meanwhile, toast the bread on one side. Sprinkle 50 g (2 oz) grated cheese on the untoasted side and grill until the cheese melts. Cut into small squares.
4. Remove the soup from the heat and stir in the remaining grated cheese. Pour into warmed soup bowls or a tureen and float toasted cheese on top.
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