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Easy Zucchini & Leek Cream Pictorial

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Easy Zucchini & Leek Cream Pictorial
    Posted: 08 March 2013 at 10:54


This creamed soup can be prepared with cream; or without -- subbing 1 large potato to create the creamy velvety texture ... This is a both a very healthy and simple recipe to follow ...
 

This vegetable combination is light and very soothing, and is prepared throughout the Iberian Peninsula during the green season, which begins at the end of February in Iberia ... 

 

RECIPE BY: CHEF MARTÍN BERASATEGUÍ ...

 

 

 

ZUCCHINI OR CORGETTE IS KEY PRODUCT ...

 

 

 

PEEL THE ZUCCHINI; AND THEN SLICE & DICE THE LEEK, AND ONION,GARLIC & SEASON  

 

BRING THE HOME MADE CHICKEN BROTH TO BOIL AND THEN, LOWER TO SIMMER; ADD THE VEGETABLES AND THEN, THE SEASONINGS ...

 

 

SIMMER THE VEGETABLES IN CHICKENBROTH FOR 45 MINUTES TO 1 HOUR, UNTIL ALL THE VEGETABLES ARE VERY TENDER ... AND HAVE CREATED A VELVETY TEXTURE ...

 

 

 

 

THE FINAL KEY IS THE MIXING WITH A STAND UP MIXER OR FP; TO CREATE A VELVETY CREAM SOUP OF ZUCCHINI & LEEK WITH STRIPS OF IBERIAN HAM ADORNING ...  DELICIOUS ... ( ONE CAN ADD A BIT OF CREAM OR EXTRA BOILED POTATO IF REQUIRED WITH A TOUCH OF ROOM TEMPERATURE BUTTER AND THE SEASONINGS ... )

 

 

 

 

zucchini and leek cream ( soup ... )

 

1 onion of choice or 2 shallots minced

2 leeks diced

25 grams of room temperature butter

250 Ml. home made chicken broth from stock

1 large potato peeled and boiled or 100 Ml. cream

Evoo

white pepper to taste

salt to taste

fresh parsley minced for adornment

*** OPTIONAL: bread croutóns and / or strips of air dried or smoked ham or pancetta or almonds

 

1) Peel the onions and minced and then, sauté in Evoo & butter slowly until golden slightly tender yet maintaining their crispiness

2) Do not over sauté the onions

3) Now wash the leeks and dice finely and then, sauté in Evoo and butter lightly separately from the onion

4) In a large stock pot, place some Evoo and add the leek, and then the peeled and sliced zucchini

5) sauté 2 minutes and sprinkle with salt and freshly ground black pepper

6) Now peel the large potato and slice into small chunks

7) Slowly pour in the broth into the pot; and bring to boil  

8) Add the potato, zucchini and leek combination into the chicken broth

9) Now add the onion and simmer on low slow flame 20 minutes, and let reduce just a bit, to thick and creamy and re-adjust spices and salt

10) Prepare your stand up mixer or blender or FP to combine the cream soup and strain if necessary from the evoo & butter

11) re-simmer a couple of minutes, to serve hot and serve adorned with Picatostes, fried bread crisps or croutóns, or smoked or air dried ham strips, pancetta, hard boiled egg sliced or toasted almonds ...

 

ENJOY,

Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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