Courgettes are ninety-five per cent water, so use almost no stock and let them make their own. Blend it and stop while there is still some texture; entirely smooth, it tastes of nothing in particular.
It did not make it into the plan for these seven days.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.