Zucchini Roquefort Soup (wash)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Restaurants, Soups/stews | 1 | Servings | |
INGREDIENTS
| 8 | c | Zucchini, grated |
| 1 | Onion, finely chopped | |
| 1/4 | c | Olive oil |
| 5 1/2 | c | Milk |
| 1/3 | c | Flour |
| 3/4 | c | Roquefort cheese, crumbled |
| Salt and pepper to taste |
INSTRUCTIONS
In heavy bottomed pot, saute zucchini and onion on medium heat for 20 minutes, stirring frequently. Sift flour over the mixture and stir well. Continue to cook until well mixed and thick. Add milk. Heat gently on medium heat until hot, but not boiling. Add the cheese and mix thoroughly. Continue to heat until it begins to thicken. Adjust seasoning with salt and pepper. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Silverwater Cafe, Port Townsend
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Nutrition (calculated from recipe ingredients)
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Calories: 2392
Calories From Fat: 1573
Total Fat: 178.2g
Cholesterol: 164.3mg
Sodium: 2629.7mg
Potassium: 4853.2mg
Carbohydrates: 147g
Fiber: 13.9g
Sugar: 104.4g
Protein: 64.5g