Zucchini Soup with Creme Fraiche and Cilantro

By kathryns

The soup can be refrigerated overnight. Reheat gently or serve cold
Delicious served hot or cold; doesn't hurt to add a 1/4 c heavy cream, either! (Recipe from Food and Wine magazine, Aug 2013)

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large leek, white and tender green parts only, thinly sliced
• 1 large poblano-cored, seeded and thinly sliced
• 5 medium zucchini (2-1/4 pounds), cut into l-Inch rounds
• 2 large garlic cloves, thinly sliced
• Kosher salt and freshly ground pepper
• 1 quart low-sodium chicken broth
• 1 small Parmesan cheese rind (optional)
• 1 bunch cilantro, stemmed and coarsely chopped, plus whole
• leaves for garnish
• 1 cup creme fraiche (or Greek yoghurt?)

Preparation

Step 1

1. In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat. stirring, until softened,
about 8 minutes. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender 5 to 6 minutes. Add the chicken broth and Parmesan rind and bring to a boil. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.

2. Working in batches, puree the soup in a blender or food processor, or stick blender, until very smooth. Return the soup to the pot, whisk in the creme fraiche and reheat gently if necessary. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with
cilantro leaves and serve.