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.