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Cold zucchini and leek soup

Cold zucchini and leek soup
Main Ingredient: Zucchini Various Vegetables

Course: Various soups and stews

Cuisine: Continental Italian

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Cold zucchini and leek soup ingredients

  • 2 T olive oil
  • 1 T butter
  • 2 Leeks, white part only, cut
  • -into ½" slices
  • 1 med Onion, thinly sliced
  • 4 Scallions, both white and
  • -green parts, cut into ½"
  • -slices
  • 2 Cloves garlic, minced
  • 5 Zucchini, unpeeled, cut into
  • -½" slices
  • 4 small White potatoes, peeled and
  • -cut into ¼" slices (about
  • -2 cups)
  • 4 c To 5 c chicken stock
  • 1 T Lemon juice
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 1 t Each, marjoram, thyme
  • -rosemary, and savory
  • 2 t Worcestershire sauce
  • 1 c Whipping cream, or more as
  • -Needed
  • 2 T Chopped chives for garnish

Cooking Cold zucchini and leek soup

1. 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.
2. Add chicken stock and lemon juice and bring to a boil.
3. Add salt and pepper and herbs.
4. Simmeri until vegetables are soft, about 25 minutes.
5. Pureei soup in blender or processor in several batches.
6. Stiri in worcestershire sauce and cream.
7. (if soup is too thick, add more cream).
8. Allow to cool, then refrigerate.
9. Serve cold, garnished with chives.


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