Step 1

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

Step 2

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

Step 3

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

Step 4

Put three-quarters of the soup mixture into a food processor and blend until smooth.

Step 5

Return the mixture to the pan and stir in the cream, parsley and parmesan.

Step 6

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 and a green salad.