Slice the celery and boil in salted water for 20 minutes. Strain and keep
the stock. While the celery is cooking, slice the onions thinly and fry
gently in the margarine until soft. Add the flour and cook for a further
2 minutes. Stir in the milk bit by bit together with 2 dl of the celery
stock. Add the grated cheese, cooked celery and peanuts just before serving.
Season with salt and pepper.