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Cream of zucchini and potatoes

ingredients

servings

1

Courgette

6 unit

Potatoes

6 unit

Leeks

1 unit

Iodized salt

to taste

Extra virgin olive oil

to taste

Black pepper

to taste

Vegetable broth

2 cups

Ricotta cheese

50 oz

first courses from Italy - Lazio

Cream of zucchini and potatoes

Cream of zucchini and potatoes

vegetarian with lactose high in fiber source of B vitamins high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of zucchini and potatoes

A velvety easy and light but full of flavor! #eat healthy

Cream of zucchini and potatoes step 1

step 1

Thinly slice the leek can be replaced with the shallot and let it fry for a few minutes in the pan off the bottom for a few minutes with extra virgin olive oil.

Cream of zucchini and potatoes step 2

step 2

Wash zucchini and cut into cubes. Add the zucchini and diced potatoes to the pan and stir, coating with 1 or 2 cups of broth to completely coat the vegetables.

Cream of zucchini and potatoes step 3

step 3

Add the broth from time to time and let it simmer for about 30 minutes.

Cream of zucchini and potatoes step 4

step 4

Add salt and pepper to taste you can replace the pepper and nutmeg. Continue stirring gently.

Cream of zucchini and potatoes step 5

step 5

At the end of cooking, add 2 tablespoons of cottage cheese or other cheese choice of soft paste, or of finely grated pecorino romano, continuing to mix with a low flame.

Cream of zucchini and potatoes step 6

step 6

Serve hot adding a drizzle of raw oil and garnish with toasted croutons and fresh mint leaves.

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