Courgette, Basil And Brie Cheese Soup

• 1 ounce butter
• 1 medium onion, chopped fine
• 1 medium potato, peeled and cubed
• 1 garlic clove, chopped fine
• 1 dash white wine
• 1/2 pint vegetable stock
• 1 1/4 lbs courgettes, chopped
• 7 fluid ounces milk
• 7 ounces brie cheese (chopped)
• 3 tablespoons cream
• 15 basil leaves, torn, plus extra to garnish
• salt and pepper

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

butter, onion, potato, garlic, white wine, vegetable stock, fluid ounces milk, brie cheese, cream, basil, salt

Taken from www.food.com/recipe/courgette-basil-and-brie-cheese-soup-19639 (may not work)