Cold Zucchini & Leek Soup

Name: Cold Zucchini and Leek Soup
Yield: 6
Cuisine: Italian
Ingredients: olive oil; butter; leeks; onions; scallions, spring or green onions; garlic cloves; zucchini; potatoes; chicken broth; lemon juice; salt; black pepper; marjoram; thyme; rosemary leaves; savory; worcestershire sauce; heavy whipping cream; chives

Submitted by gramps53us

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

TABLESPOONS OLIVE OIL

TABLESPOON BUTTER

EACH LEEKS
white part only, cut into 1/2'' slices *

MEDIUM ONIONS
thinly sliced

EACH SCALLIONS, SPRING OR GREEN ONIONS
white and green parts, cut into 1/2'' slices

EACH GARLIC CLOVES
minced

EACH ZUCCHINI
cut into 1/2'' slices

SMALL POTATOES
peeled, cut into 1/4'' slices, white

4-5

CUPS CHICKEN BROTH

TABLESPOON LEMON JUICE

TEASPOON SALT

TEASPOON BLACK PEPPER

TEASPOON MARJORAM *

TEASPOON THYME *

TEASPOON ROSEMARY LEAVES

TEASPOON SAVORY

TEASPOONS WORCESTERSHIRE SAUCE

CUP HEAVY WHIPPING CREAM
or more as needed

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.

Purée 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.