Creamy Courgette (Zucchini) Or Cucumber Soup.

• 2 medium courgettes or 1 large cucumber
• 1 large brown onion
• 2 1/4 liters water
• 1/2 chicken stock cube, you can use vegetable stock cube instead (I use Maggi)
• salt & freshly milled black pepper
• 1 pinch of schwartz italian seasoning
• 1/4 cup double cream
• basil leaves (to garnish)
• 1 tablespoon olive oil
• 2 tablespoons plain flour, & a little water for a thickener (optional)

1. Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
2. When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
3. After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
4. Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
5. Remove from the heat & stir in the cream, reserving 4 tbsp for later.
6. Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

cucumber, brown onion, liters water, chicken, salt, double cream, basil, olive oil, flour

Taken from www.food.com/recipe/creamy-courgette-zucchini-or-cucumber-soup-388052 (may not work)