Zucchini Carrot Soup

Adapted from a company's coming cookbook. A favourite.

Melt butter in a heavy saucepan.

Add zucchini , carrot and onion.

Saute until onion is soft and clear.

Sprinkle with flour and stir well.

Add water , milk , salt and pepper.

Heat and stir until thickened , about 5 minutes.

Puree soup in batches in blender.

Return to pot.

Add cheese.

Stir to melt.

Serve.

butter, zucchini, carrot, onion, flour, water, milk, salt, pepper, monterey jack cheese