Celery and Cheese Soup Recipe

Ingredients
30 grams butter
1 chopped onion
4 celery stalks finely chopped
1 tablespoon flour
1 cup milk
1 cup (250 ml) chicken broth
60 grams Roquefort cheese

Preparation

1. Melt the butter in a casserole and fry the onion and the celery over medium heat for 3-4 minutes. Add the flour and cook for 1 more minute. Take the casserole out of the heat and add the milk, little by little, and the broth, stirring continuously. Put the casserole back in the heat and boil until it thickens.

2. Turn the heat down and cook over low heat for 15 minutes. Add the cheese and stir until it dissolves in the soup.

4 servings

Ingredients
125 grams green beans cut into 2 cm pieces
125 grams frozen peas

Tarragon Dressing
3 tablespoons olive oil
1 tablespoon tarragon vinegar
½ teaspoon garlic powder
1 teaspoon chopped fresh mint
1 tablespoon chopped fresh parsley

Preparation

1. Cook the peas and the green beans separately, in boiling water, steamer or microwave. Drain them and a shower them in cold water. Arrange them on a dish.

2. For the dressing, pour the ingredients in a jar, close it and shake. Pour the dressing over the vegetables and mix up.