Cold Zucchini and Leek Soup

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1/2 ts Salt
1 tb Lemon juice
2 tb olive oil
1 md Onion, thinly sliced
2 ts Worcestershire Sauce
4 Scallions, both white and
5 Zucchini, unpeeled, cut into
4 sm White potatoes, peeled and
1 tb Butter
1 ts Each, marjoram, thyme,
1/4 ts Pepper
2 Leeks, white part only, cut
4 c To 5 c Chicken Stock
1 c Whipping cream, or more as
2 tb Chopped chives for garnish
2 Garlic; minced

Original recipe makes 6 Servings



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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