| 1. |
In a small saucepan over medium-high heat, combine celery, bell pepper and chicken broth. Bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and set aside. |
| 2. |
In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in pepper, salt and cream. |
| 3. |
Bring to a boil, then stir in cheese until melted. |
| 4. |
Stir in reserved vegetables and cooking liquid. |
| 5. |
Heat through and serve. |
| 6. |
Note: if thicker consistency is desired, add one or two egg yolks and simmer an additional 10-20 minutes. |
