Ingredients
1/3 cup Budter
1.5 litres chicken stock
1 cup finely diced carrots
1 cup finely diced parsley
3.5 cups grated cheese (I prefer old cheddar)
1/2 – 3/4 cup flour
3/4 cup diced onion
1 cup diced celery
1/2 cup chopped green onion
2 bottles Grolsch (room temperature)
Directions
Melt budter in large saucepan.
Add flour, mix until blended creating a roux.
Cook roux until white edges appear and a nutty aroma is produced.
Add chicken broth and bring to a boil, stirring consistently, esuring your roux doesn’t burn to the bottom of the pot. Mix until smooth.
Add parsley, carrots, celery, green onion, and onion.
Simmer over low heat for 25 minutes.
Add grated cheese and warm beer, bring to a boil.
Remove from heat and serve.