Free Recipe Cold Zucchini and Leek Soup 2
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Ingredients for Cold Zucchini and Leek Soup 2 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
Cold Zucchini and Leek Soup 2 Preparation
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
Cooking Temperature:
Recipe Serves: 6
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