Ingredients:

• 2 tbsp – Butter or refined oil
• 1 – large Onion, sliced
• 2 stems – Celery, chopped
• 1.5 tbsp – Flour
• 1/2 litre – Milk
• 300 ml – Chicken stock
• A pinch of grated Nutmeg
• 150 gms – Cheddar cheese, grated
• Salt and pepper to taste

Method:

1. Melt the butter in a saucepan. Saute the onion and celery till soft and transparent.
2. Add the flour and cook, stirring for 2 minutes.
3. Blend the milk, stock, nutmeg, salt and pepper and bring to boil, stirring continuously. Cook on high heat for 5 mins.
4. Remove pan from heat and stir in 100 gms of the cheese. Taste and adjust seasonings.
5. Serve hot in soup bowls, garnished with the remaining cheese.