1/2 clove garlic
1/4 c. salad oil
1/2 c. finely chopped carrots
1/2 c. finely chopped celery
Boiling water
2 tbsp. minced onion
4 tbsp. butter
3 tbsp. all-purpose flour
2 c. milk, scalded
2 c. chicken broth
2 c. shredded Cheddar cheese
2 c. med. bread cubes
1/4 c. grated Parmesan cheese

Soak garlic in salad oil 2 to 3 hours; set aside. Place carrots and celery in boiling, salted water to cover; cover and cook just until crisp-tender. Drain and set aside.

Saute onion in butter until tender. Stir in flour, milk and chicken broth, blending well. Cook, stirring constantly, until slightly thickened. Add cheese; stir until melted. Add vegetable mixture; cook 10 minutes.

Toast bread cubes until golden brown. Remove garlic from oil. Combine oil and Parmesan cheese; toss with croutons. Serve on top of hot soup. Yield: 4 to 6 servings.