Chilled Zucchini-Leek Soup
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Description
Making this soup with zucchini, leek, and creme fraiche is quick and easy, but plan ahead, as the soup needs to chill for at least 1 hour to be nice and cold. I also have served it as an appetizer in little shot glasses.
Ingredients
- 4 cups chicken broth
- 1 tablespoon olive oil
- 2 leeks, sliced and cleaned
- 3 zucchini, peeled and sliced
- 1 teaspoon curry powder
- salt and freshly ground black pepper to taste
- 1 ½ tablespoons creme fraiche
- ¼ cup crumbled feta cheese
- croutons
Directions
- 1. Pour chicken stock into a large saucepan and bring to a boil.
- 2. Meanwhile, heat olive oil in a pot and cook leeks until soft and translucent, about 5 minutes. Add zucchini and curry powder and mix well. Pour in hot chicken stock. Season with salt and pepper and bring to a boil. Reduce temperature and simmer until zucchini are soft, about 30 minutes.
- 3. Remove soup from heat and allow to cool slightly. Puree soup using a stick blender until smooth. Stir in creme fraiche. Refrigerate at least 1 hour.
- 4. Serve with crumbled feta cheese and croutons.
Nutrition Facts
serving: 4 servings
calories: 150 kcal
carbohydrates: 14.1 g
protein: 5 g
saturated fat: 3.3 g
cholesterol: 22 mg
sodium: 1353.2 mg
fiber: 2.1 g
sugar: 5.1 g