Serves: 4
Cooking time:  20 Minutes

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• 60 g Clover Butter
• 125 ml each thinly sliced celery, diced carrot, and chopped onion
• 50 ml cake flour
• 2,5 ml dry mustard
• 2,5 ml thyme
• 1000 ml chicken stock
• 150 g Clover Mature Cheddar Cheese, grated
• salt and pepper, to taste    

 



1. Melt butter in a saucepan over medium heat.
2. Add celery, carrot, and onion; cook, stirring occassionally, until onion is soft.
3. Stir in flour, mustard and thyme. Cook, stirring, for 1 minute.
4. Gradually stir in chicken stock. In¬crease heat to medium-high and bring to a boil, stirring often.
5. Reduce heat, cover, and simmer until carrots are very tender (±12 to 15 minutes).
6. Add Cheddar cheese, a handful at a time, stir¬ring until melted after each addition.
7. Heat until steaming.
8. Season with salt and pepper.
9. Serve with Cheese Straws