Cold zucchini and leek soup
Yield: 6 servings
Ingredients:
- 2 tb Olive oil -cut into 1/4" slices (about
- 1 tb Butter -2 cups)
- 2 Leeks white part only cut 4 c To 5 c Chicken Stock -into 1/2" slices 1 tb Lemon juice
- 1 md Onion thinly sliced 1/2 ts Salt
- 4 Scallions
Instructions:
both white and 1/4 ts Pepper -green parts cut into 1/2" 1 ts Each marjoram thyme -slices -rosemary and savory 2 Cloves Garlic minced 2 ts Worcestershire sauce 5 Zucchini unpeeled cut into 1 c Whipping cream or more as -1/2" slices -needed 4 sm White potatoes peeled and 2 tb 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
