Best 4 Chilled Yellow Squash And Leek Soup With Coriander And Lemon Crème Fraîche Recipes

Indulge in a culinary symphony of flavors with our chilled yellow squash and leek soup, a refreshing and vibrant dish that captures the essence of summer. This delectable soup is a harmonious blend of sweet yellow squash, tender leeks, and a hint of aromatic garlic, simmered in a light vegetable broth until velvety smooth. Served chilled, it offers a delightful contrast to the warmth of the season. Accompanying this chilled soup is a tantalizing coriander and lemon crème fraîche, an exquisite combination of tangy lemon, fragrant coriander, and the richness of crème fraîche. Swirl it into the soup for a burst of citrusy freshness and herbaceousness that elevates the soup to a new level of sophistication. For a delightful textural contrast, crispy prosciutto crumbles add a delightful crunch, while a sprinkle of fresh chives brings a touch of vibrancy. Whether you're seeking a light and refreshing lunch option or a vibrant appetizer to impress your guests, this chilled yellow squash and leek soup with coriander and lemon crème fraîche is a culinary masterpiece that will delight your senses.

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CHILLED YELLOW SQUASH AND LEEK SOUP WITH CORIANDER AND LEMON CRèME FRAîCHE

Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche image

The soup can also be served warm.

Categories Blender Dairy Vegetable Sauté Vegetarian Quick & Easy Low Cal High Fiber Lemon Leek Summer Chill Yellow Squash Coriander Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
3/4 cup chopped leek (white and pale green parts only; about 1 medium)
1 teaspoon (scant) coriander seeds
1 1/4pounds yellow crookneck squash, coarsely chopped
1 (14-ounce) can vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon finely grated lemon peel

Steps:

Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. 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 until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

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

CHILLED YELLOW SQUASH SOUP WITH DILL

Chilled Yellow Squash Soup with Dill image

I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.

Provided by nch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 pounds yellow summer squash - halved, seeded, and sliced
1 onion, chopped
2 quarts vegetable broth
4 ounces plain yogurt
salt and pepper to taste
½ teaspoon lemon juice, or to taste
2 tablespoons minced fresh dill

Steps:

Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g

CREAMY YELLOW SUMMER SQUASH SOUP

Creamy Yellow Summer Squash Soup image

This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.

Provided by PaulaG

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
4 leeks, sliced (The white part only.)
2 cups sliced summer squash
4 cups reduced-sodium chicken broth
1 cup low-fat milk or 1 cup 2% low-fat milk
1/2 teaspoon poultry seasoning
salt and pepper

Steps:

In a saucepan, over medium heat, melt the butter.
Add the leeks and saute about 5 minutes or until softened and transulucent.
Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
Transfer the squash mixture to a blender or food processor and puree until smooth.
Return puree to the saucepan and add the remaining broth and milk.
Add poultry seasoning, salt and pepper to taste.
Heat through and serve.

Nutrition Facts : Calories 178.8, Fat 8.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 168.5, Carbohydrate 20.5, Fiber 2.2, Sugar 8.2, Protein 8.9

Tips:

When cutting yellow squash, remove the seeds and cut into 1/2-inch cubes. For leeks, trim the root end and dark green tops, then slice the white and light green parts.
Use a large pot for the soup to allow plenty of room for the vegetables to cook evenly.
Add the white wine to the pot before the vegetables to deglaze the pan and add flavor.
Simmer the soup for at least 30 minutes to allow the flavors to meld.
Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be sure to cover it with a towel to prevent splattering.
Strain the soup through a fine-mesh sieve to remove any remaining solids.
Chill the soup for at least 2 hours before serving to allow the flavors to develop.
Serve the soup cold with a dollop of crème fraîche and a sprinkling of chopped coriander.

Conclusion:

This chilled yellow squash and leek soup is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet squash, savory leeks, and tangy lemon crème fraîche is sure to please everyone at your table. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy soup that is sure to become a favorite.