4 cups chicken stock
1/2 cup carrots, grated
1/2 cup celery leaves, finely chopped
1/2 cup onion, finely chopped
2 tbsp cornflour
1 cup milk
100 gm cheese, grated
- In a pan, add chicken stock and vegetables. Cover and cook for 10 minutes.
- Mix cornflour in milk and add to the boiling stock. When it starts to thicken, add grated cheese and mix well.
- When cheese melts, remove from flame….Serve hot…