Courgette, Parmigiano Reggiano and crème fraîche soup

Sweat the onion and garlic in oil in a large saucepan until softened.

Add the courgette and basil and cook until soft (10-15 minutes).

Add in the stock and Parmigiano Reggiano rind and cook for 15 minutes. Remove the rind and discard.

Pour into a food processor and blend until smooth.

Transfer to a saucepan and bring to simmering point. Remove from the heat and stir through grated Parmigiano Reggiano, ½ lemon zest, 1 handful torn basil leaves, 2 tbsp crème fraîche and season to taste.

Serve in individual soup bowls, topped with more crème fraîche, chopped basil, lemon zest and shaved Parmigiano Reggiano.