Zucchini Soup with Creme Fraiche and Cilantro Recipe

Name: Zucchini Soup with Creme Fraiche and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large leek, white and tender green parts only, thinly sliced; 1 large poblanocored, seeded and thinly sliced; 5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds; 2 large garlic cloves, thinly sliced; Kosher salt; Freshly ground pepper; 1 quart low-sodium chicken broth; 1 small Parmesan cheese rind (optional); One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish; 1 cup creme fraiche

Servings: persons

1/4 cup extra-virgin olive oil
1 large leek, white and tender green parts only, thinly sliced
1 large poblanocored, seeded and thinly sliced
5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
2 large garlic cloves, thinly sliced
Kosher salt
Freshly ground pepper
1 quart low-sodium chicken broth
1 small Parmesan cheese rind (optional)
One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
1 cup creme fraiche

1
In a large pot, heat the olive oil until shimmering.
2
Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes.
3
Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes.
4
Add the chicken broth and Parmesan rind and bring to a boil.
5
Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes.
6
Discard the Parmesan rind and add the chopped cilantro.
7
Working in batches, puree the soup in a blender or food processor until very smooth.
8
Return the soup to the pot, whisk in the creme fraiche and reheat gently if necessary.
9
Season the soup with salt and pepper and ladle into bowls.
10
Garnish the soup with cilantro leaves and serve.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 large leek, white and tender green parts only, thinly sliced, 1 large poblanocored, seeded and thinly sliced, 5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds, and more.

Yes, Zucchini Soup with Creme Fraiche and Cilantro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Soup with Creme Fraiche and Cilantro

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