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.