Parsley Soup

1. 1

   Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.

2. 2

   Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add zucchini and salt and cook, stirring, 1 minute.

4. 4

   Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.

5. 5

   Puree mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids).

6. 6

   Season with salt and pepper.

7. 7

   If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them.

8. 8

   Reheat if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.