| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Italian, Soups/stews, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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