Clean and wash the courgettes. Cut them into rings. Peel the garlic, wash and dry zelenishite, separate the leaves from the stems. Heat 4 tbsp olive oil and fry the garlic in it briefly, being careful not to burn. Add chopped onion and fry for 2 minutes, add the courgettes Salt and mix. Add hot broth, wait for it to boil, cover with a lid and reduce heat. Simmer about 15 minutes. Add the béchamel a trickle, mesh. Allow the soup to boil 5 minutes to make it creamy. Remove from heat and blend with almost all basil (leave 2-3 petals for decoration). Add the cream in a thin stream and blend for 1 minute more. Return to the fire and let it warm without boiling, stirring often. Pull the fire, add the Parmesan and white pepper. Serve in deep bowls. Pour each with a spoonful of olive oil and decorate with basil leaves. Serve warm.