- 2 zucchinis
- 1 leek
- 4 cups [1 L] chicken broth
- 1 teaspoon [5 mL] mixed fine herbs
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
- 1/2 cup [125 mL] cream [10% m.s.g.] or milk
- Peel and slice zucchinis; clean and slice leek.
- Pour chicken broth into a casserole.
- Add zucchini and leek slices.
- Sprinkle with fine herbs and black pepper.
- Bring to a boil and leave to simmer for 20 minutes.
- Puree mixture into a blender.
- Stir in cream or milk; just reheat, and serve.