Parsley Soup

From Gourmet, April 2004
Yield: Makes 2 to 4 servings (about 3 cups)

1 medium leek (white and pale green parts only)
1 large bunch fresh flat-leaf parsley (1/4 pound), leaves separated from stems and stems coarsely chopped
2 tablespoons olive oil
1 medium zucchini (1/2 pound), peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/4 cup dry white wine
2 cups water

Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
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. Add zucchini and salt and cook, stirring, 1 minute. Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.
Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids). Season with salt and pepper. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.

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