Cold Zucchini and Leek Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 2 tb Olive oil cut into 1/4" slices (about
- 2 tb Chopped chives for garnish
- 5 Zucchini, unpeeled, cut into
- 1 tb Lemon juice
- 1/2 ts Salt
- 1 tb Butter 2 cups)
- 2 Cloves Garlic, minced
- 4 sm White potatoes, peeled and
- 2 ts Worcestershire sauce
- 4 c To 5 c Chicken Stock into 1/2" slices
- 4 Scallions, both white and
- 1 ts Each, marjoram, thyme, slices rosemary, and savory
- 2 Leeks, white part only, cut
- 1/4 ts Pepper green parts, cut into 1/2"
- 1 md Onion, thinly sliced
- 1 c Whipping cream, or more as 1/2" slices needed
Contains
FishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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
- 0-89535-147-1 SHARED BY: Jim Bodle 3/93
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon