Zucchini And Cheddar Cheese Soup

Ingredients

• 2 1/2 cups chicken broth
• 1/4 cup chopped onion
• 13 cup chopped celery
• 5 cups unpeeled
• sliced zucchini (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 18 teaspoon pepper
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 cup light cream or milk
• 1 cup lightly packed
• grated
• medium-sharp cheddar cheese

Instructions

1. Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan.
2. Cover and bring to a boil.
3. Lower heat and simmer, covered, for 25 minutes.
4. Puree in small batches in a blender or food processor and set aside in the saucepan.
5. In a 2-quart saucepan, melt the butter.
6. Add the flour.
7. Cook, stirring, for 1 minute over medium heat.
8. Remove from heat.
9. Add the cream and the remaining 1/2 cup of broth.
10. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes.
11. Remove from heat.
12. Add the cheese and stir to melt.
13. Add to the pureed vegetables.
14. Correct seasonings.
15. Heat gently before serving.