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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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  1. In a large saucepan cook onion in the olive oil over moderately low heat until softened
  2. Add thyme and cook 2 minutes
  3. Add flour and cook
  4. Stirring
  5. For 3 minutes
  6. Add stock gradually while whisking
  7. Bring to a boil and continue to whisk
  8. Add zucchini
  9. Reduce heat to simmer
  10. Cover and stir occasionally
  11. Simmer for 45 minutes
  12. Puree soup in batches in blender
  13. Return to saucepan and reheat until hot over medium heat
  14. Stir in roquefort and add salt and pepper to taste

Step 9

Total Time in Minute 65

Ingredients Count 8

cooking zucchini roquefort soup

See More Relate Photo


Olive oil


Fresh thyme


Chicken stock


Roquefort cheese

Salt and pepper

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