Ingredients
°A cup with a capacity of 60 ml containing melted butter
1/2 onion, chopped
°A c with of 60 ml containing melt butter
°A cup with a capacity of 60 ml containing flour
°A bowl with a capacity of
1/2 liter containing milk
°A bowl with a capacity of
1/2 liter containing chicken broth
°A bowl with a capacity of
3/8 liter containing coarsely chopped broccoli florets
°A bowl with a capacity of
1/4 liter containing carrots cut into matchsticks
1 stalk of celery, minced
°A bowl with a capacity of
3/5 liters containing grated sharp cheddar cheese
°Salt / black pepper
* Methods
Melt 1 tsp butter in a skillet on medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Put aside.
Beat 60 liters of melted butter and flour in a large saucepan over medium-low heat; cook until flour has lost its grainy texture, optionally adding 1-2 tablespoons milk to prevent flour from burning, 3-4 minutes.
Gradually pour the milk into the flour mixture, whisking constantly. Stir the chicken broth into the milk mixture. Let it be for now; cook until flour flavor is gone and mixture thickens, about 20 minutes. Adding broccoli, carrots, sautéed onion & celery; simmer to vegetables are tender, about 20 min.
Stir cheddar cheese into vegetable mixture until cheese is melted. Seasoning with salt also pepper to taste.
Enjoy !
