Squash and Leek Soup with Lemon Creme Fraiche
Squash and Leek Soup with Lemon Creme Fraiche
KEEP SCREEN ON
Yield: Makes 4 (1 cup) servings
Ingredients
Ingredients
1 tablespoon olive oil3/4 cup chopped leek (white and pale green parts)
1 teaspoon finely ground coriander seeds
1 1/4 pounds yellow squash, coarsely chopped
Salt and freshly ground black pepper
2 (14-ounce) cans vegetable broth
1/4 cup crème fraîche* or sour cream
1/2 teaspoon finely grated lemon peel
Preparation Method
- In heavy 12-inch skillet over medium heat on Wolf cooktop, heat oil.
- Add leek and coriander and cook about 6 minutes, until almost tender, stirring often.
- 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 about 10 minutes until vegetables are soft.
- In small batches puree soup in blender or food processor until smooth.
- Season with salt.
- Whisk crème fraîche and peel in small bowl.
- Divide soup among bowls, top with dollop of lemon crème fraîche.
- Serve warm.
*Sold at some supermarkets and at specialty foods stores.