Zucchini and leek cream

Zucchini and leek cream. A rich simple cream, ideal for a winter dinner, a warm, healthy and light dish. The difference between creams and puree is that the cream is added to cooking cream or heavy cream and this makes it creamy and smooth.

This Zucchini and leek cream is great to integrate vegetables to the little ones, the leek gives it a mild flavor that together with the zucchini goes very well, but if you don't like it, you can change it for an onion. You will surely like it.

Zucchini and leek cream

Author
Recipe type: incoming
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 1 kilo of zucchini
  • 2 leeks
  • A 200 ml carton of heavy cream.
  • 1-2 potatoes
  • 1 bouillon cube (optional)
  • A splash of oil
  • Sal Island

Preparation
  1. We put a casserole with a jet of oil, clean the leeks and cut the greenest part, the rest we cut into small pieces.
  2. Add the leek to the casserole and let it simmer over medium heat.
  3. On the other hand, we peel and cut the zucchini and the potatoes, when the leek is golden, add the zucchini cut into pieces and the potatoes also cut.
  4. Add water to the vegetables, a little salt and the stock cube, let it cook until everything is very soft.
  5. When it is ready we grind it all, so that it is very fine, we return it to the fire and we add the milk cream, until it is smooth and creamy.
  6. We will also taste salt.
  7. Let everything cook for a few minutes and the cream will be ready.
  8. If you like, you can cut strips of puree and fry them in hot oil, accompany them with the cream.
  9. Serve very hot.

 


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