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

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