- 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)
- 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.
05/19/2018
recipepes.com
Zucchini Soup with Brie Cheese, recipe
PT15M
PT1H
5
455 calories
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