Italian-tinted courgette soup

Chop the onion and cut the zucchini into pieces.

Heat the oil in a soup pan and fry the onion for 4 minutes. Add the flour and cook for 2 minutes. Add the zucchini and stir-fry for another 2 minutes.

Add the water and the bouillon kettle. Bring to the boil and cook for 10 minutes on low heat with the lid on the pan. Season with salt and pepper.

Remove the pan from the heat and puree the soup with the hand blender. Pour the soup through a sieve into a pan.

Using a spoon, push as much soup as possible through the sieve for a velvety texture.

Spread over the plates and crumble the cheese over it. Sprinkle with freshly ground black pepper if necessary. Bon appétit! .