NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
2 T. butter or margarine
In a large saucepan, melt butter or margarine. Add celery, onion, 1 c. of the zucchini, tomato and garlic. Sprinkle with salt, pepper and thyme. Cook 5-10 minutes, stirring occasionally, until zucchini is tender. Place remaining zucchini in a blender container. Cover and puree. Add to vegetable mixture. Stir in milk and simmer until soup is heated through. Do not boil. Add cheese, stirring until cheese is melted.
Elaine R. Burke
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