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.
Ingredients:
2 tablespoons olive oil
1 small onions, chopped
3/4 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1/4 cup flour
4 cups chicken stock or 4 cups canned chicken broth
1/2 lb zucchini, srubbed and diced
1 1/2 ounces Roquefort cheese, crumbled
salt and pepper
Steps/Methods:
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.
