About this recipe:In this leek and courgette soup, I like to add an egg yolk mixed with milk to thicken it up a bit and make it creamy in texture. I simply cook the leek and courgettes in water until just wilted, but you can lightly saute them in a drizzle of olive oil if you prefer.
4 medium courgettes, cubed
2 leeks, finely sliced
1L vegetable or chicken stock
salt and pepper, to taste
1 egg yolk
4 tablespoon grated Parmesan cheese
1 small bunch fresh parsley, chopped
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Method Prep:10min › Cook:40min › Ready in:50min
Place cubes of courgette and the leek slices in a saucepan. Add 100ml water and a pinch of salt; cook on medium-low heat for about 20 minutes.
Transfer the vegetable mixture into a blender and process until smooth. Transfer the pureed vegetables back into the saucepan; add stock and cook over medium heat for 10 minutes.
Beat the egg yolk with the milk and add to the soup. Cook for 5-7 minutes, stirring often. Adjust seasoning to taste.
Remove from heat; add parsley and grated Parmesan cheese. Serve with a drizzle of olive oil for extra flavour.