• 1 tablespoon of olive oil
  • 1 large knob of butter
  • 1 onion, roughly chopped
  • 1 gigantic marrow or 6 normal sized courgettes, halved and then sliced
  • 2 cloves of garlic, crushed or smashed and chopped finely
  • 800ml chicken stock
  • 4 tablespoons of crème fraîche
  • 1 generous handful of grated Parmesan
  • 1 handful of chopped basil
  • 1 handful of chopped parsley
  • Salt & pepper
  • First, wash  and slice your courgettes or marrow. If using up a marrow, remove the seeds from the middle before slicing in to smallish slices.
  • Heat the oil and butter in a large pan, add the chopped onion and cook for 5 minutes until softened.
  • Then add your courgettes and garlic. Put a lid on the pan and cook for 20 minutes until the courgettes are lovely and soft.
  • Then add your stock and let it simmer for 10 minutes.
  • Now you can blend the soup or just blend 3/4 if you like to leave some chunks of courgette in there for texture. I like it both ways and vary depending on how I feel that day.
  • Return the soup to the heat and add the Parmesan, crème fraîche, basil and parsley. Season to taste and serve with crusty bread.