Best 3 Chilled Yellow Squash And Leek Soup With Coriander And Lemon Crème Fraîche Recipes

Chilled yellow squash and leek soup with coriander and lemon crème fraîche is a refreshing and flavorful soup that is perfect for a light summer lunch or dinner. The combination of sweet yellow squash, leeks, and fresh herbs creates a soup that is both delicate and savory. The addition of lemon crème fraîche adds a touch of richness and tanginess that takes this soup to the next level.

Here are our top 3 tried and tested recipes!

CHILLED CURRIED YELLOW SQUASH SOUP

Chilled Curried Yellow Squash Soup image

Categories Soup/Stew Vegetable Freeze/Chill Vegetarian Quick & Easy Summer Chill Gourmet

Yield Makes about 5 cups, serving 4 as a first course

Number Of Ingredients 9

Ingredients

1/2 cup thinly sliced white part of leek, washed well and drained
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1/4 teaspoon turmeric
1 1/2 pounds yellow squash (about 3 large), sliced thin
4 cups water
Accompaniments
2 tablespoons low-fat sour cream
1 tablespoon Major Grey's chutney

Steps:

In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Season soup with salt and pepper. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.
Serve soup with small dollops of sour cream and chutney.

CHILLED SPICED YELLOW-SQUASH SOUP

Chilled Spiced Yellow-Squash Soup image

Provided by Daniel Patterson

Categories easy, lunch, quick, soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 pounds yellow crookneck squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red-pepper flakes
1/2 teaspoon cumin seeds, toasted and ground
1/4 teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish

Steps:

Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

- When preparing the vegetables, make sure to cut them into uniform pieces to ensure even cooking. - For a smoother soup, use an immersion blender or food processor to blend the cooked vegetables until completely smooth. - If you don't have time to roast the peppers, you can use store-bought roasted red peppers. - To make the soup ahead of time, simply prepare the soup and chill it. When you're ready to serve, reheat the soup over medium heat until warmed through. - Serve the soup with a dollop of crème fraîche and a sprinkling of fresh herbs for a flavorful and elegant presentation.

Conclusion:

This chilled yellow squash and leek soup is a delightful and refreshing dish that is perfect for a summer meal. With its combination of fresh vegetables, aromatic herbs, and creamy crème fraîche, this soup is sure to be a hit with everyone at the table. Whether you're looking for a light lunch or a flavorful appetizer, this soup is a great choice. So next time you're looking for a delicious and easy-to-make soup, give this chilled yellow squash and leek soup a try.