*  Exported from  MasterCook  *
 
                        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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