Chilled Zucchini-Leek Soup - cooking recipe

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 1/2 tablespoons creme fraiche
1/4 cup crumbled feta cheese
croutons

Preparation

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.