Cold zucchini & leek soup

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil
1 tablespoon Butter
2 \N Leeks, white part only, cut into 1/2\" slices
1 medium Onion, thinly sliced
4 \N Scallions, both white and green parts, cut into 1/2\" slices
2 \N Cloves Garlic, minced
5 \N Zucchini, unpeeled, cut into 1/2\" slices
4 smalls White potatoes, peeled and cut into 1/4\" slices (about 2 cups)
4 cups To 5 c Chicken Stock
1 tablespoon Lemon juice
½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Each, marjoram, thyme, rosemary, and savory
2 teaspoons Worcestershire sauce
1 cup Whipping cream, or more as needed
2 tablespoons Chopped chives for garnish

Heat olive oil and butter in a 4 to 5 quart saucepan and saute' leeks, onion, scallions, garlic, zucchini and potatoes until slightly softened, 5 to 10 minutes, stirring frequently. Add chicken stock and lemon juice and bring to a boil. Add salt and pepper and herbs.

Simmer until vegetables are soft, about 25 minutes. puree soup in blender or processor in several batches. Stir in Worcestershire sauce and cream. (if soup is too thick, add more cream.) Allow to cool, then refrigerate. Serve cold, garnished with chives. Serves 6 to 8 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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