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

Ingredients

• 1 14-ounce can vegetable broth
• ¼ cup crème frache or sour cream
• ½ teaspoon grated lemon peel
• 1 tablespoon olive oil
• 1 ¼ pounds yellow crookneck squash
• 1 teaspoon coriander seeds
• ¾ cup leek

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 ...

View full recipe at Epicurious