This has got to be one of the most simple soups ever. If you are lucky enough to have courgettes growing in your garden use the courgette flowers as well. They may not have masses of flavour but they look lovely in the soup. Try and keep the soup chunky it will benefit from having more texture. You can make this the day before it will taste even better. Have a lovely weekend.
500g of mixed courgettes (roughly chopped)
1 clove of garlic (finely sliced)
500 ml of fresh chicken stock or vegetable stock
2 tblsp of double cream
75 g of grated Parmesan
4 basil leaves
2 tblsp of olive oil
In a heavy based sauce pan heat the pan and add the olive oil. Add the courgettes with a little salt and cook them for about 10 mins until they get a light golden colour.
Pour in the chicken stock and bring to the simmer. Add the double cream, basil and Parmesan. Check the seasoning then using a stick blender give the soup a two-second blitz. Pour into a bowl that is on another bowl with ice so the soup cools down.
Leave to cool. Serve with a dash of good olive oil. Try with a glass of chilled Verdicchio.