Recipe - Cold Zucchini And Leek Soup

2 tablespoon Olive oil
1 tablespoon Butter
2 Leeks, white part only, cut
into 1/2" slices
1 md Onion, thinly cut or sliced up
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 small White potatoes, peeled and
cut into 1/4" slices (about
2 cups)
4 cup To 5 cup Chicken Stock
1 tablespoon Lemon juice
One half teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Each, marjoram, thyme,
rosemary, and savory
2 teaspoon Worcestershire sauce
1 cup Whipping cream, or more as
needed
2 tablespoon 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
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini