Italian style zucchini (courgette) and parmesan soup

Ingredients

1kg/2¼lb green courgette cut lengthways into quarters then into 1cm/½in slices
60ml/2fl oz extra virgin olive oil
15g/½oz garlic cloves, chopped
750ml/1¼ pint chicken stock
60ml/2fl oz single cream
Italian basil leaves, chopped
continental parsley, chopped
50g/2oz freshly grated Reggiano parmesan
sea salt and ground white pepper, to taste

Method

1. Heat the oil in a heavy-based pan.
2. Cook the garlic, basil, salt and zucchini slowly for approximately 10 minutes, until the zucchinis are lightly browned and very soft.
3. Add some pepper and stock and simmer for 8 minutes, uncovered. Remove from the heat.
4. Put ¾ of the soup into a food processor and process until smooth.
5. Return to the pan and stir in the cream, parsley and parmesan.

To serve:
Place in a bowl and sprinkle with cheese and some pepper. Serve with crusty bread and a green salad.