2 Leaks, trimmed, halved lengthwise then sliced in to 1/2 inch-thick, half moons
(leeks are long and in the onion/garlic family)
2 T EVOO
1 Medium Zucchini, finely chopped- I have used green peppers in pace when I dont have
Salt/pepper to taste
1 cup loosley packed fresh flat leaf parsley (you can use dried)
1 cup loosley packed arugula or watercress (I have subbed other leaf lettuces for this too)
1 cup loosley packed basil(you can use dried)
1/2 cup beef stock
1 quart vegetable stock
Rinse leeks thoroughly under running water. Separate the layers to free any sandy grit. Drain leeks well
Heat medium pot over medium heat. Add evoo, leeks, chopped zucchini, season with salt and pepper (if using dried parsley and basil add now)
Saute for 6 min
Grind up parsley, arugula or watercress (or other lettuces), basil and parsley(if using fresh)
in food processor until finely chopped.
Add to the leeks and zucchini. Stir to combine.
Add beef stock, let simmer a minute
Add veg sock and raise soup to a boil
Reduce to a simmer and cook 5-10 min.