ZUCCHINI AND CHEDDAR CHEESE SOUP

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Zucchini And Cheddar Cheese Soup image

Provided by Marialisa Calta

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 10

2 1/2 cups chicken broth
1/4 cup chopped onion
1/3 cup chopped celery
5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup light cream or milk
1 cup lightly packed, grated, medium-sharp cheddar cheese

Steps:

  • 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 heat and simmer, covered, for 25 minutes.
  • Puree in small batches in a blender or food processor and set aside in the saucepan.
  • In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

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