ZUCCHINI PESTO SOUP

INGREDIENTS .. 1 tbs of canola oil ,1 large onion , peeled and finely chopped ,2 tbs of minced garlic ,3 cups of chicken stock ,750 gm of thinly sliced zucchini , 60 ml / 1/4 cup of cream ,toasted ciabatta or sourdough bread to serve . THE PESTO .... 50 gm /1 cup of fresh basil,25gm / 1/4 cup finely grated Parmesan cheese ,2 tbs of pine nuts , 2 tbs of extra virgin olive oil . To prepare the soup , heat the oil in a medium /large saucepan , add the onion and garlic and cook over a medium heat for 5minutes , or until the onion is tender . Add the stock and bring to a slow simmer , then add the zucchini and bring the mixture to a slow simmer again and simmer until the zucchini is very soft . Now to make the pesto .... Place the basil , Parmesan , pine nuts in your blender / processor until finely chopped . Then add the olive oil and process until smooth . Spoon into a small bowl . Let's go back to the zucchini mixture and add it to your blender / processor and blend until smooth. Now pour the mixture back into the pot and stir in the cream and 2 tbs of the pesto. Reheat the soup over a medium / low heat until hot. Season with cracked black pepper and drizzle with a little remaining pesto between bowls . Excess pesto can be stored in the refrigerator for 10 days.