| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Finely chopped onion |
| 1/3 |
c |
Finely chopped carrot |
| 1/3 |
c |
Finely chopped celery |
| 1/2 |
c |
Red bell pepper cut into 1/4-inch dice |
| 1 |
md |
Boiling potato cut into 1/4-inch dice |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Dry white wine |
| 3/4 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Cayenne pepper |
| 1 1/2 |
c |
Small broccoli florets |
| 1/2 |
lb |
Extra sharp Cheddar cheese; grated |
| 1/2 |
c |
Rye croutons |
INSTRUCTIONS
In a 2-quart saucepan heat oil over moderate heat until hot but not
smoking . Add onion, carrot, celery, pepper and potato. Cook until
onion is soft.
Add flour and cook over medium heat, stirring for 3 minutes. Add
chicken stock, wine, Worcestershire sauce, cayenne and broccoli
florets. Simmer, covered, for 10 to 15 minutes until broccoli and
potatoes are tender.
Remove the pan from heat and stir in Cheddar , a little at a time,
stirring until cheese is melted.
Season with salt and pepper
Serve with Rye Croutons
Yield: 3 1/2 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9216
Converted by MM_Buster v2.0l.
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