Cook time: 45 min
Prep time: 3 hours
Difficult: Medium
Yield: 8 servings

Ingredients

2 tablespoons Olive oil
1 tablespoons Butter
2 Leeks, white part only, cut into 1/2" slices
1 medium thinly sliced Onion
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 small White potatoes, peeled and cut into 1/4" slices (about 2 cups)
5 cups Chicken Stock
1 tabelspoon Lemon juice
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon each of marjoram, thyme, rosemary, and savory
2 teaspoons Worcestershire sauce
1 cup whipping cream, or more as needed
2 tablespoons of chopped chives for garnish

Directions

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.