Zucchini Roquefort Soup

Okay, I guess I got on a soup kick last week. I was craving this wonderful soup that my Spanish host mom, Lola used to make. I looked up a few Roquefort soup recipes. This one was not nearly as good as hers (I guess I'll have to get the recipe), but it still passed in our books. Thick, filling, creamy, and full of flavor.

Zucchini Roquefort Soup
3 small zucchinis-grated or chopped into very small pieces
1 small onion
5 1/2 cups milk
1/4 cup flour
1 cup Roquefort (or I substituted for Gorgonzola for a cheaper option) cheese
olive oil
salt
pepper

Begin by cooking the zucchini and onion in a large bowl with olive oil for about 20 minutes. When the zucchini is soft, add flour and let the mixture thicken. When mixed together, add milk. Let the milk heat up and begin to boil---bring the milk back down to a simmer and then add the Roquefort cheese. I substituted for Gorgonzola, which has a similar flavor, but I do think that this soup would have tasted better with the actual Roquefort cheese. Cook the soup until it has thickened and all the cheese has melted. Season with salt and pepper. The entire process should take approximately 40 minutes.