1 c (2 sticks) butter
1 large onion, finely chopped
1 c celery, finely chopped
1 c carrots, finely chopped
1 medium zucchini, finely chopped
2/3 c flour
6 c chicken stock (I used vegetable)
1 c whipping cream
1/2 lb Sharp Cheddar cheese, grated
Salt and finely ground white pepper
Croutons for garnish
Finely chopped parsley for garnish
Melt butter in 4 quart saucepan over low heat; add vegetables and saute until tender, but not brown, about 15 minutes. Add flour and cook roux, stirring constantly. Add chicken stock, whisking into roux until smooth. Cool slightly. Transfer to blender in batches and puree until creamy, about 30 seconds. Return to saucepan and gradually add cream and cheese. Stir over medium heat until cheese has melted. Season with salt and pepper to taste. Serve with garnished croutons and parsley.
Love this! 4 stars.