Zucchini and leek cream

A simple and delicious cream, perfect for a first course at any lunch or dinner. In this case we are going to prepare a fairly light cream in terms of texture because it does not contain potatoes. Its main ingredients are zucchini and leek. So to give it a touch of grace, we will use vegetable broth (for a vegan option) or chicken broth, replacing water. This way we will give it an extra flavor that will make it delicious.

As an accompaniment we can put just a drizzle of olive oil on top and also croutons.

Zucchini and leek cream

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

A simple and delicious cream, perfect for a first course at any lunch or dinner. In this case we are going to prepare a fairly light cream in terms of texture because it does not contain potatoes. Its main ingredients are zucchini and leek. 

• Irene Arcas

• Calories: 230
• Rations: 4

• Cooking time: 25M
• Total time: 25M

Ingredients

• 1 leek (only the white part)
• 50 g olive oil
• 50 g of butter or margarine
• 600 g of vegetable or chicken broth
• 500 g of chopped zucchini
• a pinch of salt
• 1/2 teaspoon of nutmeg
• a pinch of pepper
• 50 g of milk (cow or vegetable)

Preparation

1. We put the chopped leek in the glass, with the oil and butter. We sting 5 seconds, speed 5 and we program 10 minutes, temperature 120º, spoon speed. 

2. We add the rest of the ingredients and program 20 minutes, temperature 100º, speed 1. At the end of time we crush 1 minute, speed 5-10.