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