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 g – cheddar cheese, grated
• Salt and pepper to taste

Method:

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