Zucchini And Cheddar Cheese Soup

Zucchini And Cheddar Cheese Soup

Ingredients:
soup, chicken broth or bouillon, dry
onions, raw
celery, raw
squash, summer, zucchini, includes skin, raw
salt, table
spices, pepper, black
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar

Directions:
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.