Zucchini Cheddar Soup

4 T. (1/2 stick) unsalted butter
2 onions, chopped
3-1/2 lbs. mixed summer squashes (yellow squash, baby pattypan, zucchini, etc.), sliced
Coarse salt
1/2 c. dry white wine or dry vermouth
5 c. chicken or vegetable stock
1/4 c. chopped fresh basil
1/4 c. chopped fresh flat-leaf parsley
Freshly ground black pepper
3/4 lb. best cheddar,shredded

For cheese croutons:
 
2 large slices hearty white bread (like farm bread)
1/4 lb. best cheddar, shredded

Heat the butter in a large saucepan over medium-high heat. When it stops sizzling, add the onions, squash, and a good pinch of salt. Cook, stirring once in a while, until the vegetables have collapsed and released their juices, about 10 minutes.

Pour in the white wine and bring to a boil. Then pour in the stock and add the basil and parsley. Season with salt and pepper.

Heat the broiler while the soup simmers. Toast the bread in a toaster and place on a baking sheet. cover with the shredded cheddar and slip under the broiler. Watch carefully, and leave it in just long enough for the cheese to melt and start to brown. Let the toasts cool, then cut into squares.

Puree the soup in batches in a blender. Wipe out the saucepan and return the soup to it.

Bring the soup back to a simmer. Stir in the cheddar by handfuls, letting each batch melt before adding the next. Check for salt and pepper.

Serve topped with the croutons.

Serves 6.

Adapted from Tasty cookbook, p. 92.