This soup is easy to put together, it's creamy and has a beautiful Italian flavour. The soup doesn't take a lot of time, but definitely tastes like it does.
- Olive Oil - 2 tbsp.
- Onion - 1, roughly chopped
- Garlic Cloves - 2, finely chopped
- Courgette/ Zucchini - 6 , halved and then sliced
- Chicken Stock or Vegetable Stock - 3 cups/ 750ml
- Crème Fraîche - 4 tbsp.
- Parmesan - 50g + extra to sprinkle on top
- Fresh Basil - 1 handful
- Fresh Parsley - 1 handful
- Salt & Pepper - to taste
Wash the courgettes/zucchini and slice them once in length and then in width; thickness should be around 1cm/1 inch.
Heat the olive oil on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic. Once translucent add the courgettes/zucchini and a handful of chopped basil. Cover the ingredients and stir occasionally for about 10 minutes or until softened and translucent (not brownish).
Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes or until the courgettes/zucchini is very tender.
Turn off the heat and let the soup cool down for a few minutes. Then purée 2/3 of the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the mixture to the pan and stir in the cream, parsley and parmesan. Season to taste, with salt and freshly ground black pepper. To serve, ladle the soup into a bowl and sprinkle more parmesan on top.