Kiska's yummy Broccoli, Red Pepper & Cheddar Chowder

Broccoli, Red Pepper, and Cheddar Chowder from Ruth Reichl’s “The Gourmet Cookbook”

1 bunch of broccoli

1 large boiling potato (1/2 pound)

2 Tablespoons unsalted butter

1 large onion, chopped

1 red pepper, cored, seeded, and cut into ½ inch pieces

1 large garlic clove, finely chopped

1 teaspoon ground cumin

1 teaspoon dry mustard

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons all-purpose four

¾ cup heavy cream

1 ½ cups coarsely grated sharp Cheddar (about 6 ounces)

Cut off broccoli stems and discard. Cut broccoli into 1-inch florets. Cook florets in a large pot of boiling salted water (1 tablespoon salt per 4 quarts water) until just tender, 2 to 3 minutes. With a slotted spoon, transfer to a bowl of ice and cold water to stop the cooking, then drain. Reserve 3 cups cooking water.

Peel potato and cut into ½ inch cubes. Melt butter in a 3 to 4-quart heavy saucepan over moderate heat. Add potato, onion, bell pepper, and garlic and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, mustard, salt, and pepper and cook, stirring for 1 minute. Add flour and cook, stirring, for 2 minutes. Add reserved cooking water, stirring, partially cover, and simmer, stirring occasionally, until potatoes are tender, about 10 minutes.

Add cream, then add cheese, stirring until cheese is melted. Season with salt and pepper.

Puree about 2 cups chowder in a blender until smooth (use caution) and return to pot. Add broccoli florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.