Courgette, Brie & Basil Soup with fresh basil oil
For the basil oil:
Two thirds of a large bunch of basil
200ml mild olive oil
Combine the ingredients in a jug blender and blend until smooth. Pass using either a fine sieve or a piece of muslin, keep in a jar with a tight fitting lid in the fridge for up to one month. Allow to come up to room temperature before using.
For the soup:
1 large onion, diced
1 cloves of garlic, finely chopped
1kg green and yellow courgette, diced
- approximately 2 large or 4 small, if using marrow remove the spongy core and peel if the skin is
very tough although I tend not to!
1 litre of vegetable stock
75g brie, chopped into small pieces
Large splash of milk
One third of a large bunch of basil
Place the onion and garlic into a large pan with a little olive oil and sauté gently for 5 minutes until they start to soften, add the diced courgette and cook for a further 5 minutes.
Add the hot vegetable stock and simmer gently for 15-20 minutes or until all the vegetables have softened. Take off the heat and leave to cool for 5 minutes before adding the brie, milk and fresh basil leaves.
Use a stick or jug blender to blend until smooth before returning to the pan. Season well to taste and add a little more stock if the soup is too thick. Serve with a generous drizzle of basil oil.