Zucchini And Cheddar Cheese Soup

Ingredients

• 2 ½ cups chicken broth
• ¼ cup chopped onion
• ⅓ cup chopped celery
• 5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• ½ cup light cream or milk
• 1 cup lightly packed, grated, medium-sharp cheddar cheese

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    236 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 9 grams protein; 54 milligrams cholesterol; 479 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. 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.
2. Puree in small batches in a blender or food processor and set aside in the saucepan.
3. 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.

40 minutes