Recipe - Zucchini Roquefort Soup (Wash)

8 cup Zucchini; grated
1 Onion; finely chopped
One fourth cup Olive oil
5 One half cup Milk
1/3 cup Flour
Three fourths cup Roquefort cheese; crumbled
Salt and pepper to taste

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:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Silverwater Cafe, Port Townsend