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Instructions |
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Melt butter in pot over low heat. Add carrots, celery and saute until tender. Add flour and stir until blended. Cook until mixture begins to turn light brown color.
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Increase heat to medium high and add the chicken broth a little at a time. Continue to cook and stir with a whisk until a thick base is formed.
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Add half and half, being careful to not let it boil. Add cheese, stirring until cheese cubes are melted
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Add more half and half or milk to thin if necessary. Just before serving, add parsley. Garnish with jalepeno or red pepper slices.
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Originally Submitted
1/27/2011
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