Zucchini, Cheese, and Sausage Soup

• 2 tablespoons unsalted butter
• 1 lb Italian sausage, casings removed
• 2 garlic cloves, minced
• 1 onion, chopped
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 3 zucchini, diced
• 12 cup whipping cream
• 2 cups shredded extra-sharp cheddar cheese (tossed with 1 T. cornstarch)
• 1 tablespoon fresh lemon juice
• fresh ground black pepper
• buttery crouton

1. In a large, heavy pot, melt butter over med-high heat.
2. Add sausage and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
3. Add garlic and onion; saute for 1 minute.
4. Sprinkle with flour and saute for 2 minutes.
5. Gradually whisk in stock and bring to a boil; add zucchini; decrease heat and simmer until tender, about 15 minutes.
6. Gradually whisk in cream and bring to a simmer.
7. Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted.
8. Do not let boil.
9. Add lemon juice and pepper to taste; taste and adjust seasoning with lemon juice and pepper, if necessary.
10. Ladle into heated bowls and garnish with croutons.

unsalted butter, italian sausage, garlic, onion, allpurpose, chicken stock, zucchini, whipping cream, cheddar cheese, lemon juice, fresh ground black pepper, buttery crouton

Taken from www.food.com/recipe/zucchini-cheese-and-sausage-soup-466782 (may not work)