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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: German
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 577
% Daily Value**
Total Fat 38g
58%
Saturated Fat 16g
25%
Unsaturated Fat 3g
Cholesterol 72mg
24%
Sodium 915mg
38%
Total Carbohydrate 39g
13%
Dietary Fiber 5g
21%
Sugars 24g
Protein 24g
Vitamin A  96%Vitamin C  28%
Calcium  71%Iron  8%
Potassium  41%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini Roquefort Soup (Wash)

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

1 Onion finely chopped
5 1/2 Cups Milk
1/3 Cup Flour
1/4 Cup Olive Oil
8 Cups Zucchini grated
3/4 Cup Roquefort Cheese crumbled
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Directions:

1. In heavy bottomed pot, saute zucchini and onion on medium heat for 20 minutes, stirring frequently. Sift flour over the mixture and stir well.

2. Continue to cook until well mixed and thick. Add milk.

3. Heat gently on medium heat until hot, but not boiling. Add the cheese and mix thoroughly.

4. Continue to heat until it begins to thicken. Adjust seasoning with salt and pepper.

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Dietary Notes:
This recipe is high in Vitamin A with 96% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Onion, Olive Oil allergies.
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