Zucchini Avgolemono Soup

I love it when I come across a recipe and realize that I have exactly the ingredients necessary to get cooking right away. It's like destiny. This was just such a recipe, Mark Bittman's Zucchini Egg-Lemon Soup... known in Greek circles as Avgolemono soup. My mom used to make this for us in place of Chicken Noodle Soup, and as a kid, of course I would have preferred eating the latter. Happily, my taste buds have evolved and I can appreciate the silky, tangy, tasty, soothing soup that my people have been cooking since forever. Fittingly, my mom emailed me this recipe yesterday. Mark Bittman's version uses zucchini and I added leeks to the mix because I quite simply LOVE the two vegetables together. I threw the leeks in with the onions at the beginning. After ladling the soup into the bowl, I finished it with a little chopped parsley, freshly grated parmesan cheese, a crack of black pepper and a drizzle of olive oil. Good times, good soup.