1 Tablespoon Vegetable Oil
1 Tablespoon Water
2 Stalks Celery, Sliced Thin
1 Medium Onion, Sliced Thin
1 Small Fennel Bulb, Cored and Cut into Long, Thin Strips
Salt and Pepper To Season
1 Large Red Bell Pepper, Seeded and Cut into Long, Thin Strips
6 Cups Chicken Stock
7 Tablespoons Unsalted Butter
3/4 Cup All-Purpose Flour
3/4 Pound Monterey Jack Cheese, Grated
1/4 Pound Country Ham, Cut into Long, Thin Strips
Heat the vegetable oil and water in a 5-quart sauce pan over medium heat. When hot, add the celery, onion, and fennel. Season the vegetables very lightly with salt and pepper and sauté for 5 minutes. Add the red pepper and sauté for an additional 3 minutes. Remove from the heat and hold at room temperature. Heat the chicken stock to a boil in a 2-1/2 quart sauce pan. In a separate 2-1/2 quart sauce pan, melt the butter over low heat. Add the flour to make a roux. Cook until the roux bubbles, 6 to 8 minutes. Stir constantly to prevent browning and scorching. Add the boiling stock and whisk vigorously until smooth. Simmer for 15 minutes. Remove from the heat and whisk in the grated cheese, 1 cup at a time. Add the sautéed vegetables and country ham. Adjust the seasoning with salt and pepper. Serve immediately. (If desired, you may hold the soup in a double boiler for up one hour before serving.)
Serves 8.