Zucchini Roquefort Soup

Name: Zucchini Roquefort Soup
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 3/4 teaspoon fresh thyme or 1/4 teaspoon dried thyme; 1/4 cup flour; 4 cups chicken stock or 4 cups canned chicken broth; 1/2 lb zucchini, srubbed and diced; 1 1/2 ounces Roquefort cheese, crumbled; salt and pepper

8 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3/4 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1/4 cup flour
4 cups chicken stock or 4 cups canned chicken broth
1/2 lb zucchini, srubbed and diced
1 1/2 ounces Roquefort cheese, crumbled
salt and pepper

Directions

1

In a large saucepan cook onion in the olive oil over moderately low heat until softened; add thyme and cook 2 minutes.
2

Add flour and cook, stirring, for 3 minutes; add stock gradually while whisking, bring to a boil and continue to whisk.
3

Add zucchini, reduce heat to simmer, cover and stir occasionally; simmer for 45 minutes.
4

Puree soup in batches in blender; return to saucepan and reheat until hot over medium heat; stir in roquefort and add salt and pepper to taste.