Courgette & Brie Cream Soup

Serves 4 – 6


30g Butter
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


Preparation time: on the table in 35 mins

1. Melt butter in large saucepan, cook onion and garlic, stirring, until onion softens, stir in flour and courgettes cook, stirring, 2mins.
2. Stir in stock and the water, bring to a boil simmer, uncovered, about 15 mins or until courgette is tender.
3. Blend or process soup, in batches, until smooth.
4. Just before serving, return soup to same cleaned pan, add Douglasdale Cream and brie, stir over medium heat until hot.


Garnish with fresh basil and a few drops of pesto.