*Ingredients

°A cup with a capacity of 60 ml containing melted butter

1/2 onion, chopped

°A c with  of 60 ml containing melt butter

°A cup with a capacity of 60 ml containing flour

°A bowl with a capacity of

1/2 liter containing milk

°A bowl with a capacity of

1/2 liter containing chicken broth

°A bowl with a capacity of

3/8 liter containing coarsely chopped broccoli florets

°A bowl with a capacity of

1/4 liter containing carrots cut into matchsticks

1 stalk of celery, minced

°A bowl with a capacity of

3/5 liters containing grated sharp cheddar cheese

°Salt / black pepper 

* Methods 

Melt 1 tsp butter in a skillet on medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Put aside.

Beat 60 liters of melted butter and flour in a large saucepan over medium-low heat; cook until flour has lost its grainy texture, optionally adding 1-2 tablespoons milk to prevent flour from burning, 3-4 minutes.  

Gradually pour the milk into the flour mixture, whisking constantly. Stir the chicken broth into the milk mixture. Let it be for now; cook until flour flavor is gone and mixture thickens, about 20 minutes. Adding broccoli, carrots, sautéed onion & celery; simmer to vegetables are tender, about 20 min.

Stir cheddar cheese into vegetable mixture until cheese is melted. Seasoning with salt also pepper to taste.

Enjoy !