Cold and soup they seem to marry well. If above is vegetables, we add vitamins and fiber through a tube. You can leave the vegetables as they are or crush them for a fine cream (maybe the little ones take it better this way). Below I give you an idea to present and suck your fingers.

Vegetable cream with carrot, leek and mushrooms

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This Cream of vegetables with carrots, leeks and mushrooms is delicious, perfect for cold days when we feel like eating warm

Vegetable cream with carrot, leek and mushrooms

Crema de verduras con zanahoria, puerro y champis

Ángela

Kitchen: cuisine
Recipe type: creams
Rations: 4

Total time:

Ingredients

2 leeks (white only)
Carrots 2
200 g of mushrooms
1 extra virgin olive oil
400 ml. vegetable broth
25 g of fresh cheese
2 tablespoons chives, minced
2 slices of whole wheat bread
Sal Island
Ground pepper

Preparation

Clean the leeks and wash them, cut them into slices. Wash the carrots, peel them and cut them into cubes.
In a saucepan, sauté the vegetables with the oil; salt and pepper to taste. Add the broth and cook for 15 minutes.
Add the cheese to the vegetable broth and stir well. Let cook.
Wash the mushrooms and cut into slices, add them to the cream and cook for 5 minutes.
To finish, you can grind everything, and even go through a Chinese.
Add the chopped chives and accompany with the slices of wholemeal bread.

Notes

You can grate cheese on the bread placed in individual bowls and bake in the oven, spectacular!

Recetín

Vegetable cream with carrot, leek and mushrooms, shall we gratin?