Zucchini and Cheddar Soup
2 C. finely chopped onion
3 T. butter
12 small zucchini cut julienne
1 t. dried rosemary crushed
3 C. hot chicken stock
1 t. salt
1/2 t. pepper
1 t. sugar
1 C. light cream
2 C. grated Hoffman’s sharp cheese
fresh chives chopped for garnish
Saute the onions in butter until light golden brown. Add the zucchini and rosemary. Do not let zucchini get completely soft. Take 2/3 out and puree in blender. Add back to pan with the chicken stock, cheese, salt and sugar. Bring just to a boil, add cream. Do not allow to boil or it may curdle the cream.
Serve with chives on top.
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