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Ingredientes
- 1/2 c. margarine
- 1 c. carrots in 1/8" dice
- 1/2 c. celery in 1/8" dice
- 3 c. chicken broth
- 3 c. half-and-half
- 2 lb Velveeta cheese in small cubes
- 1 Tbsp. finely-minced fresh parsley Diced tomatoes or possibly diced jalapeno chiles as garnish - (optional)
Direcciones
- Heat the margarine in a Dutch oven. Add in the carrots, onions and celery all at once and saute/fry till soft but not brown. Add in flour and stir to combine. Cook till mix begins to turn a light-brown color.
- Over medium-high heat, add in the chicken broth a little at a time. Stir and continue to cook and stir with a whisk till a thick base if formed. Add in half-and-half being careful not to let it boil. Add in cheese, stirring till melted.
- Just before serving add in parsley. Garnish with diced tomatoes and jalapenos, if you like.
