To make the soup, pour the olive oil into a large, heavy pan and in it soften the onion over a medium heat for 8 minutes or so, stirring occasionally. Add the courgettes with the garlic, nutmeg, a good grinding of black pepper, rosemary and Parmesan rind (this will give depth to the soup in the absence of stock). Mix everything together before covering with a lid and leaving to cook for a further 20–25 minutes, stirring occasionally. After this time the courgettes should be very soft while retaining a pleasant green colour. Pick out the rosemary stalk, which will have dropped its leaves.
While the courgettes sweat it out, start making the bruschetta. Put a pan of salted water on to boil. Rip up the chard leaves and boil them for 5 minutes or so until tender. Drain the chard thoroughly and chop it very finely while it is still hot. Put it in a bowl with a generous splash of extra virgin olive oil, some salt and a light squeeze of lemon juice – just enough to give it a little edge. Leave the chard to one side. Preheat the grill to its highest setting.
To finish the soup, add the milk to the courgettes and gently simmer for 10 minutes or so without the lid. Do not let the soup boil. Take out the Parmesan rind and purée the soup in a food processor or with a stick blender until very smooth. Return it to the pan and place it over a very low heat to keep it hot. Season with the salt – probably a little more than you would normally use. Add a little more milk if you feel the soup is too thick.
To finish the bruschetta, splash the slices of bread with more olive oil and toast them on a baking tray under the grill until they take on a rich golden colour. They do not want to be shatter-dry, but instead a little chewy in the middle. When cooked, rub them with the garlic.
Ladle the soup into bowls. Load some chard on to the bruschetta, then place them on to the soup. Grate Parmesan over the bruschetta and slash the soup with one last pass of extra virgin olive oil. Eat with a glass of good white wine.