italian courgette and parmesan soup

really delicious - would probably work well chilled*

for 2-3

30ml extra virgin olive oil

2-3 cloves chopped garlic

handful basil leaves, chopped

sea salt and ground white pepper, to taste

500g green courgettes, cut lengthways into quarters then into 1cm/½in slices

375ml chicken stock

splash of single cream

30g freshly grated parmesan, plus extra to serve

Heat the oil in a heavy-based pan over a medium heat.

Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.

Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

Put three-quarters of the soup mixture into a food processor and blend until smooth (or use a hand blender to achieve the same effect in the pan)

Return the mixture to the pan and stir in the cream and parmesan

To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. 

Good with ciabatta and a green salad for a substantial lunch

*But in that case probably best all smooth