CHILLED ZUCCHINI-LEEK SOUP

Chilled Zucchini-Leek Soup image

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.

Provided by stella

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 150 calories, Carbohydrate 14.1 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 1353.2 mg, Sugar 5.1 g