I’m slowly managing to clear out my fridge and cupboards of all the little luxury items that were leftover from Christmas. The odd chocolate here and there has been disposed of (ok, so I’ve eaten them), leftover stuffing was turned into sausage rolls, half a packet of peanuts resulted in some delicious chocolate peanut butter bars and we’ve also had our fair share of soup using up all the veggies. What I found today was half a wedge of Brie lingering at the back of the cheese drawer. Now as much as I love Brie, it feels somewhat indulgent to sit down to cheese and biscuits in the middle of January. I feel far more virtuous combining it with some veg and turning it into a lovely courgette and brie soup. The flavour of the brie is quite subtle but what it does give is a gorgeous creamy texture to the soup. I normally add just a touch of cumin powder when I serve it up but that may not be to everyone’s taste. It may not be one for the kids but then all the more for us.
- 2 large leeks, washed and sliced
- 50g butter
- 750g (about 3 -4) courgettes, sliced
- 2 medium sized potatoes, peeled and cubed
- 1 litre chicken or vegetable stock
- 80g Brie
- Sauté the sliced leeks in the butter until soft.
- Add the courgettes, potatoes and stock and simmer for approximately 20 minutes or until the vegetables are soft.
- Add the brie and simmer for a further couple of minutes just to soften the cheese.
- Remove from the heat and pureé the mixture until smooth.
- Heat through, check for seasoning and serve.
Recipe adapted from Pick & Pay supplement (1994).