Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche

Ingredients for Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche

• 1 tablespoon olive oil

• 180ml chopped leek (white and pale green parts only

• about 1 medium)

• 1 teaspoon (scant) coriander seeds

• 575g yellow crookneck squash, coarsely chopped

• 1 (400g) can vegetable broth

• 60ml crème fraîche or soured cream

• 1/2 teaspoons finely grated lemon peel

How to make Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche

Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.

Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.