TNT Zucchini and Basil Soup
I realise that since most of you are sweltering its not really the right time to post this but apparantly it can be served cold as well.
1kg zucchini sliced
2 cloves garlic
1 brown onion
500ml chicken stock
1/2 bunch fresh basil
1/2 cup cream
125g parmesan cheese
Saute onion and garlic until soft (i used a little olive oil) then add zucchini and stock and simmer for 20 minutes or until zucchini is soft. Remove from heat, add basil, cream and parmesan. Blend then return to heat for a few minutes.
Serve with a sprinkle of parmesan on top.
There is no such thing as a little garlic.