“The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3 quart kettle, sauté the onion and celery in the butter until limp.
  2. Stir in the flour. Remove from the heat.
  3. Stir in the mil and chicken broth using a whisk to mix well.
  4. Return to the heat and simmer, stirring constantly until the soup thickens. Ad the cheese and stir until melted.
  5. Run this through a food processor or blender until smooth. Adjust seasonings with salt and pepper and serve hot.

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