50g/2oz freshly grated parmesan, plus extra to serve
Gluten free bread
salt and freshly ground black pepper
Heat the oil in a heavy-based pan over a medium heat. Cook the basil, salt, garlic oil and zucchini/courgette slowly for 10 minutes, or until the zucchini/courgettes are lightly browned and softened.
Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Put three-quarters of the soup mixture into a food processor and blend until smooth.
Return the mixture to the pan and stir in the cream, parsley and parmesan. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with gluten free bread and a green salad.