Courgette and brie soup with toasted almond brie croutons
Ingredients
- 500g Grated courgette
- 200g Brie
- 100g Chopped leeks
- 50g Carrot chopped
- 1 litre Vegetable stock
- 4 tbsp Vegetable oil
- 2 tbsp Cornflour
- Seasoning
Method
Soup
Gently fry the leeks, onion and carrots first until they are transparent then add the courgette and cook further 2 – 3 minutes.
Now add the stock and bring it to the boil and simmer for 25 – 30 minutes.
Carefully blitz / blend all the ingredients and return to the heat. Add the cornflour to thicken to a coating consistency.
Toasted Almond Brie
Get your grill nice and hot, mean time slice your bread or french stick in to thick slices of about 1 inch and place thinly sliced brie on one side, topped with almonds under the grill. Toast and serve hot with your soup.This really is the cherry on top of the cake.
Using the middle of the cheese and not the rind roll little balls or nuggets and drop them in the hot soup before serving.
