The ZUCCHINI AND LEEK CREAM is a simple and enveloping dish, perfect for those who love delicate flavors and seasonal cooking. The zucchini, sweet and fresh, harmoniously blend with the mild and slightly aromatic flavor of the leek, creating a velouté with a light color and a silky consistency.
Light but satisfying, this cream captivates with its delicate aroma and natural creaminess, obtained without the need for cream. Ideal as a light first course or an elegant entrée, it lends itself to being enhanced with crunchy croutons, a drizzle of extra virgin olive oil or a sprinkle of black pepper for the final touch.
A genuine comfort food that warms and pampers, able to bring out a few ingredients with balance and simplicity, bringing the full flavor of homemade cooking to the table.
Perfect to bring to the table for the cold evenings to come.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 zucchini (large)
- 1 leek (large)
- 1 carrot
- Half golden onion (or one shallot)
- 4 Parmesan rinds
- 4 leaves mint
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 2 slices bread
For the zucchini and leek cream you will need
- 1 Pot
- 1 Pan
- 1 Cutting board
- 1 Hand blender
Preparation of zucchini and leek cream
To prepare the ZUCCHINI CREAM, start by cleaning all the vegetables. Trim the ends of the zucchini, cut them into quarters and remove the inner part with the seeds. Also peel the onion and the leek and slice everything into thin slices. The carrot, instead, cut into small cubes.
Put all the prepared vegetables into a pot with 2 cups of water, together with a pinch of coarse salt, the Parmesan rind (carefully cleaned) and the mint leaves.
Cover, bring to a boil and cook for about 20 minutes.After the cooking time, remove the lid, let it cool slightly, take out the Parmesan rind and blend 3/4 of the vegetables, leaving the remainder for decorating the plate.
Meanwhile, cut two slices of country-style bread into cubes and brown them in a pan with a drizzle of olive oil.Serve your delicate zucchini cream accompanied by the toasted bread croutons, a grind of black pepper and a drizzle of extra virgin olive oil at the end.
