"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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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