Clean the zucchini, cut into cubes put in a saucepan with the leeks thinly sliced??, a glass of water and a little salt. Cover and let cook for 25 minutes over low heat, then pass it to blender,stir in the the broth stock, bring to a boil, then add the beaten egg yolk with milk and Parmesan. Season with salt and pepper, sprinkle with finely chopped parsley and serve.
800 g of zucchini,
2 leeks,
1 liter of broth stock ,
2 cups milk,
1 egg yolk,
parsley,
Parmesan cheese,
salt and pepper.