Ingredients:
1 ounce butter
1 medium onions, chopped fine
1 medium potatoes, peeled and cubed
1 garlic cloves, chopped fine
1 dash white wine
1/2 pint vegetable stock
1 1/4 lbs courgettes, chopped
7 fluid ounces milk
7 ounces brie cheese ( chopped)
3 tablespoons cream
15 basil leaves, torn, plus extra to garnish
salt and pepper
Directions:
Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
Add the potato, garlic and wine, and cook for a further 5 minutes.
Stir in the stock and courgettes and bring to the boil.
Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
Pour in the milk, add the Brie and heat through gently until melted.
Stir in the cream and basil, and warm through without letting it boil.
Season and serve with the extra basil sprinkled on top.
* If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.