Ingredients
1
medium leek (white and pale green parts only)
1
large bunch fresh flat-leaf parsley (1/4 lb), leaves separated from stems and stems coarsely chopped
1
medium zucchini (1/2 lb), peeled and cut into 1/2-inch cubes
Directions
1.
Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
2.
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.
3.
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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