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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (12g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (85%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 32.7mg||1 %|
|Potassium 33.9mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.4g|
|Protein 0.2g||0 %|
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Calories per serving: 33
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