Zucchini Roquefort Soup

Name: Zucchini Roquefort Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 cups 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

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Recipe by sugarpea

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.

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READY IN: 1hr 5mins

YIELD: 5 cups soup

UNITS: US

INGREDIENTS

Nutrition

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

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.

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