4 Tbl. butter
2 medium leeks, white and 2 inches of green, sliced
3 celery stalks
2 1/4 lb. zucchini,thickly sliced
1 large garlic clove, chopped
1 sprig fresh rosemary
3 1/2 cupschicken stock
3/4 cup parmesan
1/3 cup sharp cheddar cheese
1 1/4 cups wholemilk
Chopped parsley for serving
In a large saucepan, melt the butter over medium heat and sauté the leeks and celery for 5 minutes.
Add thezucchini and continue to cook for 10 minutes. Add the garlic androsemary, let cook for another 3 minutes, stirring occasionally. Pour in thestock, cover with a lid and simmer until the vegetables are tender, about 15minutes.
Reducethe heat to low; remove the rosemary stem and stir in the cheesesuntil melted. Stir in the milk. Purée the soup using a stick blender or foodprocessor. Taste for seasoning; add salt if necessary and black pepper totaste.
Servegarnished with the chopped parsley.
Tofreeze: Pour into a container, cool, cover and label. Beforeserving, allow to stand overnight in the fridge. Heat over low heat until hot
Nutrition information per serving: 213 calories (63 percent from fat), 15 grams fat (9 grams saturated, 4 grams monounsaturated), 41 milligrams cholesterol, 11 grams protein, 10 grams carbohydrates, 1 grams fiber, 331 milligrams sodium.