Zucchini – Leek Soup with Creme Fraiche & Cilantro

This creamy soup was described as a marriage between French cooking (leek and crème fraîche) and Tex-Mex flavors (poblano and cilantro). I think this soup tastes like our favorite tacos in bowl…. with a more sophisticated presentation. 🙂

I love the poblano chile flavor- one of my favorite ingredients. I may even add an additional poblano chile next time! I always save my Parmesan cheese rinds tightly wrapped in the freezer, perfect to use to flavor sauces and soups like this one.

This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Danika Boyle. We ate it with a fresh sourdough baguette and then again with hot popovers on the side. This soup would be just as delicious served cold.

Yield: 6 to 8 servings

• 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 (maybe 2 next time?)
• 5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
• 3 large garlic cloves, thinly sliced
• Kosher salt
• freshly ground black pepper
• 1 quart chicken stock
• 1 small Parmesan cheese rind (optional)
• One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
• 1 cup (8 oz) crème fraîche

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.
2. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes.
3. Add the chicken stock 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.
4. Puree the soup with an immersion blender until very smooth.
5. When puréed, whisk in the crème fraîche and reheat gently if necessary.
6. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Make Ahead: The soup can be refrigerated overnight. Reheat gently or serve cold.

Note: Our favorite tacos are Creamy Chicken and Greens with Roasted Poblano Tacos or Pollo a la Crema con Quelites, Chile Poblano Asado.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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