Red Pepper, Country Ham And Cheese Soup - cooking recipe

Ingredients

1 small fennel bulb
1 medium onion, thinly sliced
2 celery stalks, thinly sliced
1 large red pepper
6 c. chicken broth
6 Tbsp. butter
1/2 c. flour
3/4 lb. Monterey Jack cheese, grated
1/4 lb. cooked ham, cut in cubes or julienne

Preparation

Heat 1 tablespoon vegetable oil and 1 tablespoon water in large saucepan.
Add fennel; cut into 1/8-inch strips the onion and celery.
Season with salt and pepper.
Cook until tender, approximately 7 minutes.
Add red pepper and cook another 5 minutes.
Set aside.
Bring chicken broth to a boil in another saucepan.
Melt butter in separate saucepan over low heat.
Add flour and cook 5 minutes.
Do not brown.
Add the heated chicken broth and whisk until smooth.
Simmer for 15 minutes.
Add to the vegetables.
Then whisk in cheese little by little.
Add ham. Adjust seasonings and serve.
Can be made 1 day ahead.
Serves 8.