Leek and zucchini cream

I am totally a fan of creams and vegetable purees , I can say that I consider them almost as a natural medicine. The contribution of vitamins, minerals and fiber is indisputably ideal for the body and, in my case, almost something necessary to achieve balance. What’s more, when I return from a trip or a weekend away, in which I have enjoyed gastronomy to the fullest, I am almost looking forward to coming home to be able to detoxify my body with a warm and light cream that restores normality, Doesn’t it happen to you?

The main ingredients of this recipe are leek and zucchini , both with minimal calorie intake and, in the case of zucchini, almost 95% water. This makes it a super light and low calorie dish, but without subtracting a great flavor and texture at all. The only fat content of the dish is the one added by the cream, which also helps to give creaminess to the recipe. On the blog you have a cream only with leeks , it is very rich, but in this case the cream and the zucchini gives it a different touch and that it is so much liked at home.

I encourage you to prepare vegetable creams, either with these or other vegetables, the options are endless and you will like the results. We have to forget the idea that vegetables are boring or bland, you can make very tasty preparations with products from the garden. In the blog you can find other recipes with vegetables that can gustare, tasty, aromatic and rich, cream of carrot ,  of pumpkin curry , cream of asparagus , cream of turnip greens … I leave to your choice.  

Preparation of the cream of zucchini and leek

1. We clean the leek from the outer leaves that may be damaged, wash it and dry it with kitchen paper. Chop the leek into 2 cm pieces. on a table and we reserve.
2. In a saucepan, heat 4 tablespoons of olive oil. When it is hot, incorporate the chopped leek and sauté at medium high temperature for 10 minutes.
3. We wash the zucchini and dice it. If we see that it has tender skin it would not be necessary to peel it, in addition to color it will give flavor to our cream. Add the diced zucchini to the casserole and continue to fry the vegetables for 5 more minutes until we see that they are beginning to be soft. Peel the potato, add it to the pot and cook for 5 more minutes.
4. Cover the vegetables with water, salt and cook for 25 minutes. Add the cream and pass the cream through the mixer. If we wanted it to be much finer we could pass it through the Chinese.

We serve the cream very warm in individual dishes. As an accompaniment I recommend that you sprinkle a little freshly grated Parmesan cheese on each plate, it will give an incredible touch that will give the plate a lot of flavor.

You can see all the photos of the step by step in the next album.