Chilled Zucchini-Leek Soup

Chilled Zucchini-Leek Soup

by Agustin Campos 2 years ago
0 (0)
35 minutes
150 kcal
14.1 g carbs
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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. 1. Pour chicken stock into a large saucepan and bring to a boil.
  2. 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. 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. 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