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.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour chicken stock into a large saucepan and bring to a boil.

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  • 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

150 calories; protein 5g; carbohydrates 14.1g; fat 8.7g; cholesterol 22mg; sodium 1353.2mg. Full Nutrition
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