Zucchini Roquefort Soup (wash) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Zucchini, grated
1: Onion, finely chopped
1/4 cup: Olive oil,
5 1/2 cup: Milk,
1/3 cup: Flour,
3/4 cup: Roquefort cheese, crumbled
Salt and pepper to taste,
Directions:
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
Recipe by: Silverwater Cafe, Port Townsend
Source from luhu.jp
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
Recipe by: Silverwater Cafe, Port Townsend
Source from luhu.jp