Courgette, Leek and Parmesan soup

Two good things have come out of this rainy summer; one being a bumper crop of courgettes in my sisters veggie patch and the other is this super soup made from the bumper crop of courgettes out of my sisters veggie patch.
A perfect snack for the cool autumn nights, thick and creamy, quick and easy to make and tastes . . . absolutely super!

COURGETTE, LEEK AND PARMESAN SOUP
Serves 4

INGREDIENTS:
4 tbsp olive oil
1 large onion, sliced
1 medium leek, chopped
4 cloves of garlic, chopped
2 ¼ lb (1 kg) courgettes, roughly chopped
12 ½ fl.oz (350ml) strong chicken stock or vegetable stock
12 ½ fl.oz (350ml) water
2 fl.oz (60ml) double cream
2 oz (50g) parmesan cheese, grated
salt and pepper to taste

METHOD:
Heat the olive oil in a large saucepan over a moderate heat.
Add the onions and leek and cook gently for 4-5 minutes until the onions are translucent.
Add the garlic and cook for a further minute.
Add the courgettes, chicken stock, water, and cream. Bring to the boil, lower the heat, cover and simmer for 20 minutes.
Stir in the parmesan and continue to stir until the cheese has melted.
Season to taste with salt and pepper.
Transfer the soup to a food processor and blend until smooth.
Check the seasoning and serve.