Cold Zucchini and Leek Soup

45 minutes Prep: 10 minutes Cook: 35 minutes

364 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil
1	tablespoon	butter
2	each	leeks	white part only, cut into 1/2'' slices
1	medium	onion	thinly sliced
4	each	scallions, spring or green onions	white and green parts, cut into 1/2'' slices
2	each	garlic cloves	minced
5	each	zucchini	cut into 1/2'' slices
4	small	potatoes	peeled, cut into 1/4'' slices, white
4-5	cups	chicken broth
1	tablespoon	lemon juice
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1	teaspoon	marjoram
1	teaspoon	thyme
1	teaspoon	rosemary leaves
1	teaspoon	savory
2	teaspoons	worcestershire sauce
1	cup	heavy whipping cream	or more as needed
2	tablespoons	chives	for garnish

Directions

Heat olive oil and butter in a 4 to 5 quart saucepan and sauté 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.

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Nutrition Facts

Serving Size 491g

Amount per Serving

Calories 364 58% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 12.0g	58%
Trans Fat 0.0g
Cholesterol 64mg	21%
Sodium 496mg	21%
Total Carbohydrate 33.0g	11%
Dietary Fiber 4.0g	17%
Sugars 7.0g
Protein 9.0g	18%

Vitamin A	23%		Vitamin C	68%
Calcium	9%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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