Elegant Zucchini Leek soup
- 1 large or 2 small leeks
- 3 zucchini
- 7 cups of light vegetable or chicken broth
- 3 cloves of garlic, or to taste
- handful of fresh dill
- 1 cup of milk
- salt and pepper to taste
- olive oil
In a large sauce pan, sautee leeks, zucchini and garlic in olive oil until soft. Add dill and sautee until limp. Add broth, bring to a noil, and simmer for15-20 minutes.
Let soup cool. Run though a blender until smooth but not textureless.
Serve hot or cold.