Chilled Zucchini-Leek Soup
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Ingredients1 h 45 m servings 150
Original recipe yields 4 servings
- 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.
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Per Serving: 150 calories; 8.7 14.1 5 22 1353 Full nutrition