• 800 g of zucchini
  • 2 leeks
  • 1 liter of broth stock
  • 2 cups milk
  • 1 egg yolk
  • parsley
  • Parmesan cheese
  • salt and pepper

Clean the zucchini, cut into cubes put in a saucepan with the leeks thinly sliced, a glass of water and a little salt.

Cover and let cook for 25 minutes over low heat, then pass it to blender, stir in the the broth stock, bring to a boil, then add the beaten egg yolk with milk and Parmesan.

Season with salt and pepper, sprinkle with finely chopped parsley and serve.