Zucchini Soup

Yield: 6

50 min

A smooth, creamy vegetable soup of zucchini and potato, finished with cheddar cheese.

prepShred cheddar cheese from a block; set aside to reach room temperature
30 g butter	Melt butter, cook onion until softened, 5 min	Add garlic, zucchini & seasonings, cook 5 min	Add potatoes, broth & soy sauce, bring to boil	Simmer partially covered until vegetables fork-tender, 20 min	Blend until smooth with immersion blender or in batches	Stir in half and half	Stir in cheese, remove from heat & serve
1 yellow onion, diced
2 cloves garlic, minced
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon celery salt
¼ teaspoon pepper
¼ teaspoon salt
1 pinch cayenne (optional)
600 g zucchini, cut into chunks
720 ml chicken broth
1 tablespoon soy sauce (or Worcestershire sauce)
2 russet potatoes (450 g), peeled, rinsed, cut into small equal pieces
120 ml half and half (or heavy cream)
115 g cheddar cheese, shredded

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