Wash and cut the ends from the zucchini then chop roughly. Leave the skin on the zucchini as it's not only good for you it adds great colour to the soup. Chop onion and garlic, Heat olive oil in a large pot and fry zucchini, onion, peppercorns and garlic. Be sure not to burn the garlic.
Once these veggies have softened, add Worcestershire sauce and cook for a few minutes. Then add stock,
bring to the boil then simmer for a further 20
minutes until the zucchini is thoroughly cooked.
Add salt to taste then allow to cool down slightly.
Blend in electric blender in batches until smooth,
repeating the blending if necessary.
Bring back to a simmer on the stove and stir in
half a cup of cream. Serve with crusty bread and a dash