2-3 cloves of garlic
a handful of fresh basil leaves
750ml of chicken or vegetable stock
juice and rind of one lemon
3-4cm piece of fresh grated parmesan
100-200ml of fresh cream or natural yoghurt
salt and pepper
Fry garlic over a low heat until beginning to soften.
Add in the chopped courgettes and continue to cook for another 5 minutes.
Add in the stock, season with salt and pepper, and simmer gently for approximately 30 mins.
Leave to cool for 5 minutes and puree until smooth using a hand blender. Save a bit of the lumpy mixture to add at the end.
Add the lemon juice and rind, parmesan and yoghurt/cream and simmer gently for another few minutes.