"bugga-Bugga" Zucchini and Leek Soup
- Clean leeks by slicing lengthwise- but only 3/4 through and rinsing under running water to remove dirt. Slice Leeks into rounds. Slice Zucchini into half moons. Finely mince garlic.
- In large sauce pan, saute leeks, zucchini, and garlic in olive oil until soft (about 8 minutes). Add Dill (roughly chopped) and saute until limp.
- Add stock, bringing to a boil, and simmer for 15-20 minutes until everything is soft.
- Let soup cool slightly and then run through blender or food processor until smooth - but keep some texture!