Italian zucchini and parmesan soup

This a great soup to make when courgettes are in plentiful supply.  It's so easy but just delicious.

Ingredients

• 1kg green zucchini
• 1/4 cup extra virgin olive oil
• 4-5 cloves of garlic, finely chopped 
• 1/4 cup packed basil leaves
• 750ml chicken stock 
• 1/4 cup pouring cream
• 1 tbspn chopped flat leaf parsley
• 50gms grated parmesan
• Creme fraiche, chopped sauteed zucchini and shaved parmesan to serve (optional)

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Cut the zucchini lengthways into quarters then into 1cm pieces.  Heat oil in a heavy-based saucepan, add garlic, basil, chopped zucchini and 1 teaspoon of sea salt, or to taste, and cook over a low heat for 10 minutes or until zucchini is lightly browned and very soft.  Add chicken stock and simmer over medium heat for 8 minutes.

​Process zucchini mixture, in batches, until smooth, then return to saucepan.  Adjust seasoning to taste.  Stir in cream, parsley and parmesan and cook over a medium heat until heated through.  Do not boil.

Serves with a dollop of creme fraiche, a spoonful of sauteed zucchini and some shaved parmesan if desired,