Beat the yolks till creamy, Beat the whites till stiff.
Heat butter. Add the onion, celery, salts pepper and flour.
Stir on a low flame for a minute, Add little milk at a time and bring to a boil, stirring continuously. Simmer for 5 minutes. Remove from fire and cool for a few minutes.
Add cheese and well beaten egg yolks and mix well.
Just before serving, heat the soup on a slow fire for a couple of minutes.
Take the pan off the fire. Gently fold in about 2 tbsps of the remaining egg whites in each of the soup bowls to be served.
Pour the soup over it and serve hot, garnished with chopped celery.
Garnish as per your choice.
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