From Lynne Wilson
2 ½ cups Chicken Broth
¼ cup onion, chopped
⅓ cup celery, chopped
5 cups zucchini, unpeeled, sliced (about 1 ½ pounds)
½ tsp. salt
⅛ tsp. pepper
2 Tbsp. butter or margarine
2 Tbsp. flour
½ cup light cream or milk
1 cup medium sharp cheddar cheese, lightly packed, grated (¼ lb.)
Place 2 cups of the broth, the onion, celery, zucchini, salt, and pepper in a 3-or 4-quart saucepan. Cover and bring to a boil. Lower the heat and simmer, covered, for 20 to 25 minutes or until very soft. (The zucchini skin has to cook). Puree this mixture in small batches in a blender or food processor and set aside.
Make the cheese sauce as follows: Melt the butter in a 2-quart saucepan and add the flour. Cook, stirring, for 1 minute. Remove from the heat and stir in the remaining ½ cup of broth and the cream. Return to the heat and cook, stirring, until the mixture thickens and comes to a boil. Remove from the heat and stir in the cheese. When the cheese melts, stir the sauce into the pureed vegetables. Correct the seasoning. Heat gently. Do not boil. Add more milk or cream if the soup is too thick.
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