1. Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes. 2. Stir in flour and white pepper. 3. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. 4. Stir in broth and half and half. 5. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. 6. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted. 7. Remove bay leaf; sprinkle with parsley. 8. Serve with crumpets. 9. The New International Cookbook. ---------------------------------------------------------------------------
Nutrition
Ingredients
