• 1 kg courgettes
  • 1 l chicken stock
  • 4 cloves of garlic (crushed)
  • olive oil
  • flat leaf parsley
  • salt, pepper
  • crème fraiche
  • basil
  • 1 wedge of quality parmesan cheese.


  • Clean the courgettes and chop roughly.
  • Heat some oil in a pan and gently cook the garlic cloves, crushed.
  • When they begin to colour add the courgettes and the chopped basil.
  • Allow to colour, and then add the chicken stock to cover.
  • Leave to simmer until the courgettes are fully cooked.
  • Blend the soup in a processor and then reheat in your pot. When ready to serve, grate some parmesan, add the flat-leaf parsley roughly chopped and a pinch of nutmeg. Check seasoning and adjust.
  • To Serve
  • When serving, ladle into a bowl, add a little more cheese, a small dollop of crème fraiche and a twist of black pepper.