Serves 4

25 g (1 oz) English butter

2 onions, skinned and cut into rings

2 sticks celery, cleaned and chopped

25 g (1 oz) flour

568 ml (1 pint) milk

300 ml (1/2 pint) chicken stock

salt and freshly ground pepper

pinch of grated nutmeg

2 slices bread

175 g (6 oz) English Cheddar cheese, grated chopped fresh parsley to garnish

1. Melt the butter in a large saucepan. Lightly fry the onion rings and chopped celery without browning.

2. Add the flour and cook for 1-2 minutes. Gradually beat in the milk, stock and seasonings. Heat, whisking continuously, until the soup comes to the boil and thickens. Simmer for 5 minutes.

3. Meanwhile, toast the bread on one side. Sprinkle 50 g (2 oz) grated cheese on the untoasted side and grill until the cheese melts. Cut into small squares.

4. Remove the soup from the heat and stir in the remaining grated cheese. Pour into warmed soup bowls or a tureen and float toasted cheese on top.