Parsley Soup

Directions

1. 1
   Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
2. 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.
3. 3
   Add zucchini and salt and cook, stirring, 1 minute.
4. 4
   Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.
5. 5
   Puree mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids).
6. 6
   Season with salt and pepper.
7. 7
   If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them.
8. 8
   Reheat if necessary.