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| Lana Le Roux |
Gold Collection No. 4 |
Serves 4 - 6
Preparation time: on the table in 35mins 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 | Method - 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. |
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