2oz margarine or butter
2oz flour
½ pint milk
¾ pint chicken stock
2 carrots, (grated)
4-6oz grated cheddar cheese
Equipment
1 Saucepan
Method
1). Gently melt the marg. or butter in a pan.
2). Stir in the flour.
3). Gradually stir in the milk and stock.
4). Bring to the boil, stir well until thickened.
5). Add the 2 grated carrots, cook for a couple of minutes only
to retain texture.
6). Add the grated cheese and stir until melted.
7). Pour into soup cups or bowls and top with chopped parsley
or watercress leaves and paprika.
