Zucchini Roquefort Soup

1. 1

   In a large saucepan cook onion in the olive oil over moderately low heat until softened; add thyme and cook 2 minutes.

2. 2

   Add flour and cook, stirring, for 3 minutes; add stock gradually while whisking, bring to a boil and continue to whisk.

3. 3

   Add zucchini, reduce heat to simmer, cover and stir occasionally; simmer for 45 minutes.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.