INGREDIENTS:
2 courgettes
2 leeks
2 ppotatoes
2 or 3 cheese triangles
One spoonful of olive oil
Salt
AUTHOR:
Araven
We can also leave a cheese triangle to chop it up and put on top or some croutons.
PREPARATION:
- We heat a pan on medium heat and add a dash of olive oil. We lightly fry the leek (well-washed and chopped) and the chopped potato.
- We cook on a low heat for a few minutes and then add the chopped courgette with its skin (if we remove the skin, the cream will not be green; the vitamins are in the courgette skin.
- We fry over a low heat for a few minutes and add a glass of water and a pinch of salt. We cook on a low heat for 15 or 20 minutes, covering the pan or frying pan with a lid (to prevent the water from evaporating). We stir from time to time making sure that the water does not all evaporate and that it does not stick.
- We put the vegetables into the blender and we add 2 or 3 cheese triangles, beating well until we have a smooth, fine cream.
- Just before serving, we put some anchovies on top of each serving. Anchovies, apart from containing many vitamins, give a touch of very special flavour to the cream.
