1 garlic clove
1/4 c salad oil
1/2 c carrots, finely chopped
1/2 c celery, finely chopped
1/4 c butter
2 tbsp green onions, minced
3 tbsp flour
2 c milk, scalded
2 c chicken broth
1/2 lb cheddar cheese, grated
2 c small fresh bread cubes
2 oz jar pimento, drained
Add garlic to oil. Let stand at room temperature overnight.
Boil carrots and celery until tender crisp. Drain.
Melt butter on low heat and cook onion until just tender. Blend in flour, milk, and broth. Stir until lightly thickened. Stir in cheddar cheese until melted. Add carrot mixture. Cook 10 minutes.
Toast bread cubes until golden. Toss with Parmesan and garlic oil. Serve with the hot soup.
1/4 c salad oil
1/2 c carrots, finely chopped
1/2 c celery, finely chopped
1/4 c butter
2 tbsp green onions, minced
3 tbsp flour
2 c milk, scalded
2 c chicken broth
1/2 lb cheddar cheese, grated
2 c small fresh bread cubes
2 oz jar pimento, drained
Add garlic to oil. Let stand at room temperature overnight.
Boil carrots and celery until tender crisp. Drain.
Melt butter on low heat and cook onion until just tender. Blend in flour, milk, and broth. Stir until lightly thickened. Stir in cheddar cheese until melted. Add carrot mixture. Cook 10 minutes.
Toast bread cubes until golden. Toss with Parmesan and garlic oil. Serve with the hot soup.
Oh, and it sounds good too. 
