500 g courgette
100 g courgette flowers
1 onion
1 clove garlic
1 chili
500 ml vegetable stock
50 g cream
2 tablespoons olive oil
salt
pepper
parsley

Slice the onion and the courgettes. Stew all in oil. Pour in the stock and cook for 15 minutes. Remove from heat and make a puree. Add the cream, and season with the spices and heat it again, but do not let it boil.