2 1/2 c. chicken broth
1/4 c. chopped onion
1/3 c. chopped celery
5 c. unpeeled, sliced zucchini (about 1 1/2 lb.)
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. flour
1/2 c. light cream or milk
1 c. lightly packed grated medium sharp cheddar cheese (1/4 lb.)

Place 2 cups of the broth, the onion, celery, zucchini, salt, and pepper in a 3 or 4 quart saucepan. Cover and bring to a boil. Lower the heat and simmer, covered, for 20-25 minutes or until very soft. (The zucchini skins has to cook.) Puree this mixture in small batches in a blender or food processor and set aside.

Make the cheese sauce as follows: Melt the butter in a 2 quart saucepan and add the flour. Cook, stirring for 1 minute. Remove from the heat and stir in the remaining 1/2 cup of broth and the cream. Return to the heat and cook, stirring, until the mixture thickens and comes to a boil. Remove from the heat and stir in the cheese. When the cheese melts, stir the sauce into the pureed vegetables. Correct the seasoning. Heat gently. Do not boil. Add more milk or cream if the soup is too thick.