Prep 20 mins
Cook 45 mins
This soup makes a great start to an Italian dinner or use it as part of a light supper or lunch. The original recipe came from an inn in the British Virgin Islands. The only change I've made is to use olive oil rather than butter, so use butter if you prefer.
- 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
- In a large saucepan cook onion in the olive oil over moderately low heat until softened; add thyme and cook 2 minutes.
- Add flour and cook, stirring, for 3 minutes; add stock gradually while whisking, bring to a boil and continue to whisk.
- Add zucchini, reduce heat to simmer, cover and stir occasionally; simmer for 45 minutes.
- 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.
I loved the Roquefort in this soup, the thyme and zucchini were very delicate and smooth paired together, this was a good soup. I agree it would work well as a starter to a larger meal, or paired with something more solid as a light lunch. I also used olive oil and switched the white flour to spelt. Thanks for posting.