Zucchini And Cheddar Cheese Soup

• 2 1/2 cups chicken broth
• 1/4 cup chopped onion
• 13 cup chopped celery
• 5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 18 teaspoon pepper
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 cup light cream or milk
• 1 cup lightly packed, grated, medium-sharp cheddar cheese

1. Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan.
2. Cover and bring to a boil.
3. Lower heat and simmer, covered, for 25 minutes.
4. Puree in small batches in a blender or food processor and set aside in the saucepan.
5. In a 2-quart saucepan, melt the butter.
6. Add the flour.
7. Cook, stirring, for 1 minute over medium heat.
8. Remove from heat.
9. Add the cream and the remaining 1/2 cup of broth.
10. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes.
11. Remove from heat.
12. Add the cheese and stir to melt.
13. Add to the pureed vegetables.
14. Correct seasonings.
15. Heat gently before serving.

chicken broth, onion, celery, zucchini, salt, pepper, butter, flour, light cream, lightly packed

Taken from cooking.nytimes.com/recipes/10831 (may not work)