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
Preheat oven to 400 degrees.
Cut rye bread into 1/2-inch cubes. Place in single layer on a cookie sheet. Bake in oven for 5 minutes, or until dry Yield: 1/2 cup
Recipe Courtesy of Gourmet Magazine