Zucchinicourgette Brie Soup Recipes

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

Steps:

• Peel and dice potatoes.
• Place potatoes in vegetable stock.
• Clean and chop leeks and place in stock.
• Clean and chop zucchini and place in stock.
• Bring to boil and cook until potatoes are soft.
• Blend all ingredients together (I use the hand blender - the best utensil ever for soups!).
• Add chopped brie to soup and simmer for 10 minutes. Do not let soup boil once cheese is added.

Steps:

• Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
• Add the potato, garlic and wine, and cook for a further 5 minutes.
• Stir in the stock and courgettes and bring to the boil.
• Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
• Pour in the milk, add the Brie and heat through gently until melted.
• Stir in the cream and basil, and warm through without letting it boil.
• Season and serve with the extra basil sprinkled on top.
• * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.

Steps:

• Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
• Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
• Add milk and cheese and stir until cheese is melted and soup begins to thicken.
• Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
• Continue cooking until soup is thickened.
• Season with pepper and nutmeg.
• Taste; add salt if needed.

Steps:

• Heat oven to 450F and melt the butter in 9 inch square baking pan.
• Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
• Transfer carrots and butter to a large heavy saucepan.
• Add onions and cook until translucent (about 3-5 minutes).
• Add the chicken stock and season with salt and pepper.
• Simmer for 30 minutes or until carrots are soft.
• Pour about 1/3 of the soup in to a blender.
• Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
• Pour into a clean saucepan, blend remaining soup and add to saucepan.
• Add the cream and correct seasonings if necessary.

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.