Zucchini Roquefort Soup

"This soup makes a great start to an Italian dinner or use it as part of a light supper or lunch. The original recipe came from an inn in the British Virgin Islands. The only change I've made is to use olive oil rather than butter, so use butter if you prefer."
 
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Ready In:
1hr 5mins
Ingredients:
8
Yields:
5 cups soup
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ingredients

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directions

  • In a large saucepan cook onion in the olive oil over moderately low heat until softened; add thyme and cook 2 minutes.
  • Add flour and cook, stirring, for 3 minutes; add stock gradually while whisking, bring to a boil and continue to whisk.
  • Add zucchini, reduce heat to simmer, cover and stir occasionally; simmer for 45 minutes.
  • Puree soup in batches in blender; return to saucepan and reheat until hot over medium heat; stir in roquefort and add salt and pepper to taste.

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Reviews

  1. I loved the Roquefort in this soup, the thyme and zucchini were very delicate and smooth paired together, this was a good soup. I agree it would work well as a starter to a larger meal, or paired with something more solid as a light lunch. I also used olive oil and switched the white flour to spelt. Thanks for posting.
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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