Zucchini Soup I

Ingredients

1/3 cup onion, chopped

1 ½ tablespoon butter, unsalted

2 cups chicken stock or vegetable stock (see our stock recipes)

2 cups unpeeled zucchini, cubed

1 ½ cups fresh corn kernels

2 tablespoons jalapeño peppers, minced

salt and freshly ground black pepper to taste

1 cup milk

2 ounces Monterey jack cheese, cut into ¼ inch cubes

chopped parsley and ground nutmeg for garnish

1. In a Dutch oven sauté the onion in the butter until translucent.

2. Add the stock, zucchini, corn, peppers, salt and freshly ground black pepper to taste and stir. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the zucchini is soft.

3. Pour in the milk, and heat the soup but don’t boil. Remove the soup from the heat, and stir in the cheese. Garnish the soup with chopped parsley and nutmeg.

Serves about 4