This is a fresh tasting soup that is a great summer lunch and useful for using up a glut of courgettes from the allotment.

Ingredients

• 2 tablespoons olive or sunflower oil.
• 2 onions
• 1.5l Chicken Stock
• 900 grams courgette
• 110 grams small pasta (ideally soup pasta)
• A little lemon juice.
• Chopped fresh parsley
• Salt and Ground Black Pepper
• Sour Cream to Serve

Directions

1. Heat the oil in a large pan and add the onions. Cover and cook gently for 20 minutes stirring occasionally; they should be soft but not coloured.
2. Add the stock to the pan and bring to the boil.
3. Add the grated courgettes and pasta to the boiling stock. Turn down the heat, cover the pan and simmer for 15 minutes until the pasta is al dente.
4. Season to taste with lemon juice, salt and pepper. Stir in the chopped fresh chervil. Pour in bowls and add a swirl of sour cream before serving.