Cold Zucchini & Leek Soup
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
butter
|
|
| 2 | each |
leeks
white part only, cut into 1/2'' slices |
*
|
| 1 | medium |
onions
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
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 2 | each |
leeks
white part only, cut into 1/2'' slices |
*
|
| 1 | medium |
onions
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 |
|
|
chicken broth
|
|
||
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
rosemary leaves
|
|
| 5 | ml |
savory
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 237 | ml |
heavy whipping cream
or more as needed |
|
| 3E+1 | ml |
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.
