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PEEL the onion and garlic cloves and roughly chop them. It doesn't really matter how pretty you chop them, we're going to blend the soup anyway.
RINSE the zucchini under running cold water and chop it into pieces.
HEAT olive oil in the medium-sized pan and sauté the chopped onion and garlic for a few minutes. ADD the chopped zucchini and sauté a few minutes more. POUR in the vegetable stock and bring to a boil.
Let it simmer for about 10 minutes. When the zucchini, onion and garlic has softened enough you can add a small handful of lemon basil leaves to your taste and then BLEND the soup.
SEASON the soup with pepper and salt and serve with creme fraîche and small shrimps. Enjoy!