Fennel Red Pepper and Country Ham Soup

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 saute for 5 minutes. Add the red pepper and saute 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 sauteed 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).