Chilled Zucchini-Leek Soup recipe

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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

Nutrition Info

150 calories
carbohydrate: 14.1 g
cholesterol: 22 mg
fat: 8.7 g
fiber: 2.1 g
protein: 5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1353.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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