A delightful and creamy soup featuring zucchini, Brie cheese, and fresh herbs, perfect for a cozy meal.
Melt the butter in a large pot over medium heat until it sizzles.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and sauté until it becomes translucent.
Stir frequently to prevent the onion from browning.
Stir in the diced potato and minced garlic, cooking for a few minutes.
Cut the potato into small cubes for faster cooking.
Pour in the white wine and let it simmer for a couple of minutes.
This step enhances the flavor by incorporating the wine's acidity.
Add the sliced zucchini and enough water to cover the vegetables, then bring to a boil.
Ensure the zucchini is evenly sliced for uniform cooking.
Reduce the heat, cover, and simmer until the potato is tender.
Check the potato with a fork to ensure it's fully cooked.
Blend the soup until smooth using a blender or immersion blender.
For a chunkier texture, blend only half of the soup.
Return the soup to the pot and stir in the milk and Brie cheese until melted.
Cut the Brie into small pieces for easier melting.
Add the cream and basil, heating gently without boiling.
Avoid boiling to preserve the cream's texture.
Season with salt and pepper to taste, then serve warm with a garnish of basil leaves.
Serve with crusty bread for a complete meal.
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