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Cold Zucchini & Leek Soup

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      Title: COLD ZUCCHINI & LEEK SOUP
 Categories: Italian, Soups/stews, Vegetables
      Yield: 6 Servings
 
      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 ts 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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