Courgette soup with bruschetta

Courgette soup with bruschetta

Shopping list (4 pers.) 2 large or 4 small courgettes, 1 onion, 3 cloves of garlic, 150 ml of cream, olive oil, 250 ml of chicken stock (cube), 4 vine tomatoes, 4 slices of bread, parsley, basil, cream, 1 glass of white wine, 100 gr of grated cheese.

Method: cut the courgette into small dice, the onion into rings and crush 2 cloves of garlic. Sauté everything for about 10 minutes first, then add the 250 ml of chicken stock and the white wine and let it cook for 10 minutes. Add half of the parsley last of all.

Bruschettas: cut the tomatoes into small cubelets and add some pepper and salt. Bake the bread slices in some olive oil until lightly golden on both sides. Rub the bread slices with the third, peeled clove of garlic. Put the tomato cubes on top and garnish with some basil.

Finish the soup by puréeing it and add the cream and the grated cheese. Divide the soup over deep plates and serve it with the bruschettas.