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COLD ZUCCHINI AND LEEK SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
1 tb Butter
2 Leeks, white part only, cut
-into 1/2" slices
1 md Onion, thinly sliced
4 Scallions, both white and
-green parts, cut into 1/2"
-slices
2 Cloves Garlic, minced
5 Zucchini, unpeeled, cut into
-1/2" slices
4 sm White potatoes, peeled and
-cut into 1/4" slices (about
-2 cups)
4 c To 5 c Chicken Stock
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper
1 t Each, marjoram, thyme,
-rosemary, and savory
2 ts Worcestershire sauce
1 c Whipping cream, or more as
-needed
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
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