Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil -cut into 1/4" slices (about
1 tb Butter -2 cups)
2 Leeks, white part only, cut 4 c To 5 c Chicken Stock
-into 1/2" slices 1 tb Lemon juice
1 md Onion, thinly sliced 1/2 ts Salt
4 Scallions, both white and 1/4 ts Pepper
-green parts, cut into 1/2" 1 ts Each, marjoram, thyme,
-slices -rosemary, and savory
2 Cloves Garlic, minced 2 ts Worcestershire sauce
5 Zucchini, unpeeled, cut into 1 c Whipping cream, or more as
-1/2" slices -needed
4 sm White potatoes, peeled and 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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