Recipe for Cold Zucchini and Leek Soup 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
1 tbl Butter
2 x Leeks, white part only, cut into 1/2" slices
1 med Onion, thinly sliced
4 x Scallions, both white and green parts, cut into 1/2" slices
2 x Cloves Garlic, minced
5 x Zucchini, unpeeled, cut into 1/2" slices
4 sm White potatoes, peeled and cut into 1/4" slices (about 2 cups)
4 cup To 5 c Chicken Stock
1 tbl 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
Instructions:
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

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