Chilled Zucchini-Leek Soup

• 4 cups chicken broth
• 1 tablespoon olive oil
• 2 leeks, sliced and cleaned
• 3 zucchini, peeled and sliced
• 1 teaspoon curry powder
• salt and freshly ground black pepper to taste
• 1 1/2 tablespoons creme fraiche
• 1/4 cup crumbled feta cheese
• croutons

1. Pour chicken stock into a large saucepan and bring to a boil.
2. Meanwhile, heat olive oil in a pot and cook leeks until soft and translucent, about 5 minutes. Add zucchini and curry powder and mix well. Pour in hot chicken stock. Season with salt and pepper and bring to a boil. Reduce temperature and simmer until zucchini are soft, about 30 minutes.
3. Remove soup from heat and allow to cool slightly. Puree soup using a stick blender until smooth. Stir in creme fraiche. Refrigerate at least 1 hour.
4. Serve with crumbled feta cheese and croutons.

chicken broth, olive oil, leeks, zucchini, curry powder, salt, creme fraiche, feta cheese, croutons

Taken from www.allrecipes.com/recipe/267398/chilled-zucchini-leek-soup/ (may not work)