Courgette Soup

Ingredients:

60 ml extra virgin olive oil
1 tablespoon chopped garlic
Handful nasil leaves, chopped
Salt and ground white pepper, to taste
1 kg courgettes, cut lengthways into quarters then into 1cm in slices
750 ml chicken stock
60 ml single cream
handful parsley, chopped
50 grams freshly grated parmesan, plus extra to serve

To serve:

Crusty bread,

Ground black pepper

How to cook:

Heat the oil in a pan. Cook the garlic, basil, salt and courgette slowly for 10 minutes. 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. Return the mixture to the pan and stir in the cream, parsley 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. Serve with crusty bread. Kali oreksi!