Even when summer has past I still make
this soup. It would also be good served in the bread bowls in the chili recipe.
When buying zucchini my rule is, the smaller the better. The skin should be
shiny and feel smooth. If you can only get the larger ones, cut them in half and
take the seeds out before julienning them.
If you can't find Hoffman's cheese, this soup is better with a processed sharp
American cheese, it will be smoother and creamier.
Zucchini and Cheddar Soup
2 C. finely chopped onion
3 T. butter
12 small zucchini cut julienne
1 t. dried rosemary crushed
3 C. hot chicken stock
1 t. salt
1/2 t. pepper
1 t. sugar
1 C. light cream
2 C. grated Hoffman's sharp cheese
fresh chives chopped for garnish
Saute the onions in butter until light golden brown. Add the zucchini and
rosemary. Do not let zucchini get completely soft. Take 2/3 out and puree in
blender. Add back to pan with the chicken stock, cheese, salt and sugar. Bring
just to a boil, add cream. Do not allow to boil or it may curdle the cream.
Serve with chives on top.