Chilled Zucchini-Leek Soup

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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 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.

Step: 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.

Step: 4

Serve with crumbled feta cheese and croutons.