Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes. Stir in flour and white pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in broth and half and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf; sprinkle with parsley. Serve with crumpets. 6 servings.
Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue veined cheese that ages to ivory pale gold perfection.
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