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| 2 Esslöffel | vegetable oil |
| 1/2 Tasse | onion finely chopped |
| 1/3 Tasse | Carrot finely chopped |
| 1/3 Tasse | celery finely chopped |
| 1/2 Tasse | Red bell pepper cut into 1/4-inch dice |
| 1 mittel | Boiling potato cut into 1/4-inch dice |
| 2 Esslöffel | flour |
| 1 1/2 Tasse | chicken stock |
| 1/2 Tasse | white wine dry |
| 3/4 Teelöffel | Worcestershire Sauce |
| 1/2 Teelöffel | cayenne pepper |
| 1 1/2 Tasse | Small broccoli florets |
| 1/2 x ca. 450 g | Extra sharp Cheddar cheese; grated |
| 1/2 Tasse | Rye croutons |
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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
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