Follow these steps for perfect results
butter
melted
onion
chopped fine
potato
peeled and cubed
garlic
chopped fine
white wine
vegetable stock
courgettes
chopped
milk
brie cheese
chopped
cream
basil leaves
torn
salt
pepper
Melt butter in a large, heavy-based pan.
Fry onion for 2-3 minutes until softened.
Add potato, garlic, and wine.
Cook for 5 minutes.
Stir in vegetable stock and courgettes.
Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until potato is cooked.
Pour in milk, add brie, and heat gently until melted.
Stir in cream and basil, and warm through without letting it boil.
Season with salt and pepper.
Serve garnished with extra basil.
For a smoother soup, blend with a stick blender or in a regular blender.
Expert advice for the best results
Adjust the amount of basil to your preference.
For a richer flavor, use full-fat milk and cream.
Garnish with croutons for added texture.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl, drizzle with cream and garnish with basil leaves.
Serve with crusty bread.
Serve as a starter or light lunch.
Crisp and refreshing to complement the creamy soup.
Discover the story behind this recipe
Commonly found in French bistros.
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