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Thursday, August 25, 2016

Zucchini Soup With Brie Cheese

Ingredients

  • Servings: 6
  • 2 tablespoons canola oil
  • 2 pounds zucchini, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 1/2 cups chicken stock
  • 1 cup milk
  • 1 teaspoon ground sage
  • salt and ground black pepper to taste
  • 4 ounces brie cheese, cut into small chunks
  • 3/4 cup heavy whipping cream
  • 6 leaves fresh sage, for garnish (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • heat oil in a large pot over medium heat. cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.
  • pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. add brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes.
  • pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. pour blended soup through a strainer into a clean pot. puree in batches until smooth.
  • stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. garnish individual servings with fresh sage leaves.

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