Zucchini soup topped with sour cream

Method

Step 1.
Heat the oil in a saute pan and fry the spring onion and garlic for 2 minutes. Add the zucchini and fry for 8 minutes, then pour in the stock.

Step 2.
Simmer for 5 minutes, then turn off the heat. Add half the sour cream and the basil leaves, then use an immersion blender to puree the soup until smooth. Season to taste with salt and pepper.

Step 3.
To make the parmesan crisps, set a large non-stick frying pan over a medium-low heat. Sprinkle the parmesan evenly over the base of the pan. Cook until the parmesan has melted, then leave to cool a little. Transfer it to a sheet of kitchen paper to crisp up, then break into pieces.

Step 4.
The soup can be served hot or chilled. Ladle into bowls and garnish with the rest of the sour cream, a drizzle of oil, a basil leaf, a few pieces of parmesan crisp and some freshly ground black pepper. Serve with toasted baguette slices.

Serves 4.