Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Beef, dissected
• Parents, think outside the (lunch)box
• Perfectly imperfect
• Va. bill reverses nix on wine, spirits mix

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Ingredients: (Makes a large pot)

1/2 gallon milk

3/4 cup sifted flour

1/2 cup clarified butter

1 tsp. ground mustard

1 tsp. white pepper

1 tsp. paprika

1/2 can (8-12 oz.) cheese sauce or 2-3 cups shredded sharp cheddar

1 Tbsp. chicken bouillon paste

4-6 cooked, peeled and roughly chopped potatoes

Chopped scallions, cooked bacon and diced tomatoes for garnish

Directions:

Melt butter in a large stockpot over medium heat. Whisk in flour and cook, stirring often, for about 10 minutes.

Add mustard, pepper and paprika and whisk in milk until smooth.

Whisk in chicken paste until smooth, then simmer on low heat until the mixture begins to thicken, stirring every five minutes. If you would like your soup thicker, add more roux.

Make sure the bottom does not scorch.

Add cheese sauce or grated cheese to taste, then stir in cooked potatoes. Garnish with scallions, bacon and tomatoes if desired.

Recipe courtesy of Tom Beck, former chef for Pargo’s restaurant