Cheddar Vegetable Chowder

Gourmet magazine

2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 cup red bell pepper cut into 1/4-inch dice
1 medium boiling potato cut into 1/4-inch dice
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup dry white wine
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 1/2 cups small broccoli florets
1/2 pound extra sharp Cheddar cheese, grated
1/2 cup rye croutons

1. In a 2-quart saucepan heat oil over moderate heat until hot but not smoking .
2. Add onion, carrot, celery, pepper and potato. Cook until onion is soft.
3. Add flour and cook over medium heat, stirring for 3 minutes.
4. Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets.
5. Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender.
6. Remove the pan from heat and stir in Cheddar, a little at a time, stirring until cheese is melted.
7. Season with salt and pepper.
8. Serve with Rye Croutons.

Makes 3.5 cups.

RYE CROUTONS:

2 thick slices dark rye bread

1. Preheat oven to 400 degrees.
2. Cut rye bread into 1/2-inch cubes.
3. Place in single layer on a cookie sheet. Bake in oven for 5 minutes, or until dry.

Makes 1/2 cup.