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Chilled Zucchini-Leek Soup

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"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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1 h 45 m servings 150
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 150 calories; 8.7 14.1 5 22 1353 Full nutrition

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