Chilled Zucchini-Leek Soup The Best Recipes

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Chilled Zucchini-Leek Soup

"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 1/2 tablespoons creme fraiche
• 1/4 cup crumbled feta cheese
• croutons

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H45M

• Pour chicken stock into a large saucepan and bring to a boil.
• 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.
• 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.
• Serve with crumbled feta cheese and croutons.

Notes :

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