The zucchini season is being generous. One of the easiest ways to prepare it is in cream and there are so many possible combinations! The light cream of zucchini and leek with nutmeg that I encourage you to prepare today is one of many. A simple but perfect bet to complete your dinners.
This cream it is prepared with only three ingredients: onion, leek and zucchini. Simple ingredients to which I have not wanted to take the limelight. Hence, you have chosen a single spice to add to this cream, nutmeg. It gives it a very subtle touch but if you don't like it, you can omit it or replace it with another.
Step by step is child's play. What if I like to do is poach the onion with the leek for a little while before putting all the ingredients to cook. So the cream takes on a little more flavor. I usually make it with olive oil but it might be a good option to use a little butter, I'll try it next time!
The recipe
- 2 tablespoons of oil
- ½ onion
- 4 large leeks
- 1 medium zucchini
- Sal Island
- Pepper
- Nutmeg
- Water
- Chop the onion and poach it in a saucepan with two tablespoons of oil.
- Now, we chop the leeks and we add them to the casserole to continue cooking the whole for 3 or 4 minutes.
- Meanwhile, we cut the zucchini into cubes. When the onion and leek are soft we add them to the casserole.
- Mix, sauté a couple of minutes and we cover with water.
- Season with salt and pepper, add a little nutmeg, put the lid on and Cook for 10 minutes.
- To finish, we grind. Then we just have to enjoy the light cream of zucchini and leek with nutmeg.