Serves 4 - 6
Preparation time: on the table in 35mins
2 cups Chicken stock
2 Cloves Garlic - crushed
1 cup Water
1 cup Douglasdale Cream
150g Brie Cheese
2 tbsp Flour10 Courgettes (zucchini) (1.2kg) - chopped coarsely
1 Large Brown Onion (200g) - finely chopped
Melt butter in large saucepan, cook onion and garlic, stirring, until onion softens, stir in flour and courgettes cook, stirring, 2mins.
Stir in stock and the water, bring to a boil simmer, uncovered, about 15mins or until courgette is tender.
Blend or process soup, in batches, until smooth.
Just before serving, return soup to same cleaned pan, add Douglasdale Cream and brie, stir over medium heat until hot.
A WORD FROM THE CHEF...
Garnish with fresh basil and a few drops of pesto.
Source: Douglasdale Dairy