Cold Zucchini & Leek Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 tbsp: Butter,
2: Leeks, white part only, cut into 1/2" slices
1 medium: 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 small: White potatoes, peeled and cut into 1/4" slices, about 2 cups
4 cup: To 5 c Chicken Stock,
1 tbsp: Lemon juice,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1 tsp: Each, marjoram, thyme, rosemary, and savory
2 tsp: Worcestershire sauce,
1 cup: Whipping cream, or more as needed
2 tbsp: Chopped chives for garnish,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp