Roast Zucchini Soup with Stilton

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roast a bunch of zucchini (and/or summer squash) until

done. toss in a large pot with a few chopped shallots, two 

potatoes, and some good chicken stock. simmer over low

heat for about an hour. allow to cool slightly, then puree

with a large chunk of good Stilton cheese until smooth.

season with salt and pepper and drizzle on a glug or two

of good olive oil. don't forget some bread as well.

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