| 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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