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 caloriescarbohydrate: 14.1 gcholesterol: 22 mgfat: 8.7 gfiber: 2.1 gprotein: 5 gsaturatedFat: 3.3 gservingSize: -sodium: 1353.2 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Chilled Zucchini-Leek Soup
Directions
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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.