Chilled Yellow Squash and Leek Soup with Coriander and Lemon Crème Fraîche

Chilled Yellow Squash and Leek Soup with Coriander and Lemon Crème Fraîche

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  • 3/4 cup chopped leek (white and pale green parts only; about 1 medium)
  • 1 teaspoon (scant) coriander seeds
  • 1 1/4 pounds 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

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test Kitchen,Photos by Pornchai MittongtareReviews Section

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From A Beautiful Bowl of Soup: The Best Vegetarian Recipes A Beautiful Bowl of Soup by Paulette Mitchell

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  • Categories: Soups Vegetarian
  • Ingredients: chiles carrots celery dry white wine sweet potatoes potatoes apples pecans cilantro jalapeño chiles red peppers sour cream pistachio nuts half and half cream

Crème fraîche should be stored in the refrigerator and used up to the use by date on the container. Once it is opened, use the crème fraîche within three days. Homemade crème fraîche should be kept in a sealed container in the refrigerator and used within the same time frame as store-bought, about two weeks. Crème fraîche should not be frozen.

If a recipe calls for crème fraîche and you do not have it, ordinary sour cream or Mexican crema (crema Mexicana) are adequate substitutes for most recipes.

These substitutes work best if you are serving the crème fraîche cool, as either a dip or topping. If you are planning on heating the crème fraîche substitute, avoid boiling the dish to prevent curdling the dairy.

Feel free to experiment with crème fraîche and use it in place of yogurt, sour cream, and even mayonnaise. It works well in a potato salad, incorporated into a fish cake, or as a sweet or savory base for a dip. Because crème fraîche can be added to heated dishes without fear of curdling, it can help thicken a stew or add some creaminess to a rich sauce.

Roasted Vegetables with Creme Fraiche

So, say YES to the beginning of new things and this amazing recipe of Roasted Vegetables with Creme Fraiche. Honestly, one of the simplest recipes to date that is as delicious as it is healthy.

Simply chop all your vegetables up, drizzle with olive oil and season with salt and black pepper. Roast. Add chopped herbs and decadent crème fraiche.

Don&rsquot you see? Emptying your fridge has never been this easy&hellip

This recipe of Roasted Vegetables with Creme Fraiche is the perfect low carb lunch or it can be served as a side with your meat, also perfect as a side to a braai.

Silence is Golden so is Golden Butternut Squash Soup with Besar from 'World Spice at Home'

From dessert to soup, we follow Spiced and Moist Carrot Cake with Kashmiri Garam Masala with soul warmer from World Spice at Home : New Flavors for 75 Favorite Dishes (Sasquatch Books, September 2014) by Amanda Bevill and Julie Kramis Hearne.

Golden Butternut Squash Soup with Besar

This is a delicious fall soup. We love the taste of the besar with coconut and squash. The ham hock adds a smoky, salty element and the pomegranate garnish gives a bright pop of flavor to the finish. Serve with flatbread or your favorite rustic bread.

1 tablespoon extra-virgin olive oil
1 tablespoon butter 1 leek, cleaned and cut into ¼-inch slices
½ yellow onion, diced
1 tablespoon peeled and finely grated fresh ginger
2 teaspoons ground besar
3 medium butternut squash, peeled and cut into 2-inch cubes (about 12 cups)
4 cups chicken or vegetable broth
¼ cup apple juice or cider
½ cup coconut milk (with some of the thick cream)
1 ham hock (optional)
1 bay leaf
½ cup heavy cream
Kosher salt and freshly ground black pepper
¼ cup crème fraîche or coconut cream, for garnish
Pomegranate seeds, for garnish

In a 5½-quart Dutch oven, heat the olive oil and butter over medium heat. Add the leek and onion and cook for 5 minutes, or until softened. Add the ginger and besar stir for 1 minute. Add the squash, chicken broth, and apple juice and bring to a slight boil. Stir in the coconut milk. Add the ham hock and bay leaf and bring to a boil over medium-high heat, then reduce the heat, cover, and simmer over low heat for 30 minutes.

Transfer the ham hock to a bowl and allow to cool. Discard the bay leaf. Remove the soup from the heat and cool slightly. Puree most of the soup with an immersion blender or carefully process in batches in a blender.

After most of the soup is pureed, add the cream and simmer for 10 minutes. Pull the meat off the ham hock, chop it into small pieces, and return to the pot. Discard the bone.

Season to taste with salt and pepper. Ladle the soup into warm bowls and garnish each serving with a drizzle of crème fraîche (if it's too thick to drizzle, thin it with a little water or broth) and garnish with 2 teaspoons pomegranate seeds.

(*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at HomeNew Flavors for 75 Favorite Dishes by permission of Sasquatch Books. Photography by Charity Burggraaf)

Blueberry soup

Recipe in English & German / Deutsches Rezept am Ende

The blueberry season draws to a close and these last berries are ripe, beautifully sunshine-sweet and laden with the floral, heathery taste of their smaller wild relatives from the woods. The best thing to do with these is to make blueberry soup.

A traditional Swedish (& Finnish & Danish) dish, this cold fruit soup, is on the thin side and rather fruity than sweet, which I prefer (add more sugar to taste, if you need to bolster the sweetness of your blueberries). Best know in our house as the soup that Emil of Lönneberga (Michel in Germany) lands in face first after crashing on stilts through a window and then pouring the rest over the fainted hostess Fru Petrell. Maybe, as a child you had a similar crush on idyllic Swedish country life Continue reading &rarr

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

  • 3 tablespoons unsalted butter
  • 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
  • 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
  • 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
  • 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
  • additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
  • 3 to 6 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon poultry seasoning (optional)(I omitted it)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 cup heavy cream
  • 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
  • 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
  • fresh tarragon, parsley or dill, for garnish
  1. In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
  2. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Incorporate any additional vegetables at this time as well I added sliced collard greens. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
  3. Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
  4. Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
  5. Once the mixture boils, stir in the gnocchi, reduce the heat to medium-low and cook until gnocchi and vegetables are tender, about 5 minutes.
  6. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
  7. Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.

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Mustard Greens Recipe


  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 pound mustard greens, washed and torn into large pieces
  • 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil


1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Chesnut Soup

* I bet adding parsnips to this recipe would work too…

  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped onion
  • 3 fresh flat-leaf parsley sprigs
  • 2 whole cloves
  • 1 Turkish or 1/2 California bay leaf
  • 6 cups low-sodium chicken broth
  • 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
  • 1/4 cup Sercial Madeira (or white wine)
  • 1/4 cup heavy cream
  • 1/4 teaspoon black pepper

Serves 4–6

January 22, 2008 at 3:24 am · Filed under Soups, Vegan

  • 1/4 cup olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 2 Tablespoons capers rinsed
  • pinch of red pepper flakes or to taste
  • 3 large yellow bell peppers cored, seeded, and cut into big pieces
  • salt
  • 2 vegetable or beef stock

Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until golden, stirring often, for about 10 minutes. Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.

Add yellow peppers and salt, cover, and cook 10 minutes, shaking often. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes–until the peppers are soft.

Puree the mixture, then strain back into the saucepan. Ladle into bowls, garnish each with a few capers, and serve.

Watch the video: COZY VEGAN SOUP RECIPES easy u0026 healthy dinner ideas (August 2022).