Italian courgette soup

So simple I wonder why I haven't made this before. I was inspired when I tasted Ingrid's Courgette soep met pit last week. I added some Italian flavours. One courgette for each half litre of stock.

Cut one courgette, basil leaves and garlic, according to taste, coarsely.

Fry the courgette, basil and garlic in olive oil for 10 minutes until slightly brown.

Add half a litre of chicken stock or vegetable stock and simmer for 10 minutes.

Keep 1/4 apart (for some bite) and blend to the other 3/4 to a smooth mixture.

Return the 1/4 to the soup; add cream (crème fraîche) and grated parmesan or pecorino according to taste.

Serve with more grated cheese, croutons (fried in olive oil with garlic) and garnish with fresh basil leaves.