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

Name: Chilled Yellow Squash and Leek Soup with Coriander and Lemon Crème Fraîche
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon (scant) coriander seeds; 59 milliliters crème fraîche* or sour cream; 177 milliliters chopped leek (white and pale green parts only; about 1 medium); 1 Tbsp olive oil; 567 grams yellow crookneck squash, coarsely chopped; 397 grams vegetable broth

Chilled Yellow Squash and Leek Soup with Coriander and Lemon Crème Fraîche is a gluten free, primal, and vegetarian soup. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 139 calories, 2g of protein, and 7g of fat. It can be enjoyed any time, but it is especially good for Autumn. A mixture of vegetable broth, crème fraîche, leek, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 3 hours and 35 minutes.

Instructions

Heat oil in heavy large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add leek and coriander and cook until almost tender, stirring often, about 6 minutes.

Ingredients you will need

Coriander

Leek

Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes.

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Salt And Pepper

Squash

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.

Ingredients you will need

Vegetable