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| 1. | Prep (A) by cutting small florets, reserving stems after removing any tough flesh. Chop the stems, place into large pot, and reserve florets. |
| 2. | Add (B) to pot and cook over medium heat until onions are translucent. |
| 3. | Add (C) to pan and stir to absorb all flour, cook until flour is cooked (no more flour smell). |
| 4. | Add (D) to pan, raise heat to high and bring to boil. Reduce heat to low, simmer for 15 minutes. |
| 5. | Simmer florets in water until tender. |
| 6. | Add florets to main pot, add (E) and remove from heat. Mix until all cheese has melted and adjust seasoning with (F). |
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