Step 1

Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.

Step 2

Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.

Step 3

Cook for 15 - 20 minutes or until zucchini is very soft.

Step 4

Use a stick blender to whizz until smooth. (Note 1 for blender)

Step 5

Stir through cream and milk. Add salt and pepper to taste.

Step 6

Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.