- 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.
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