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Zucchini Cheddar Soup Recipe

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This recipe for Zucchini Cheddar Soup, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Dixie Justice
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 C. chicken broth                   
1/8 tsp. pepper
1/4 C. chopped onion                     
2 Tbsp. butter
1/3 C. chopped celery                   
2 Tbsp. flour
1 1/2 pounds zucchini, sliced        
1/2 C. milk
1/2 tsp. salt                                 
1 C. grated cheddar cheese
Directions:
Directions:
Simmer 25 minutes, covered:  2 C. broth, onion, celery, zucchini, salt and pepper.  Puree in small batches and set aside.In a 2 qt. saucepan, melt butter.  Add flour.  Cook, stirring 1 minute over medium heat.  Remove from heat and add milk and remaining broth.  Return to heat, cook, stirring until the mixture comes to a boil and thickens.  Remove from heat and stir in cheese until melted.  Add to the pureed vegetables.  Heat gently. 
Personal Notes:
Personal Notes:
I make a large recipe of this in August when the zucchini are plentiful in the garden and freeze for the winter.

 

 

 

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