CREAM OF ZUCCHINI

Ingredients · Zucchini: 1 kg
· Leeks: 190 g
· Extra virgin olive oil Il Cavallino Special edition: 80 g
· Vegetable broth: 300 g
· Fresh liquid cream: 90 g
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the zucchini cream, first start making the vegetable broth.
Once ready, take care of the leek: remove the ends, keeping only the central part, leaf through it by removing the first layer and slice it finely.
At this point, wash and trim the courgettes, then cut them into slices.
Pour the extra virgin olive oil Il Cavallino Special edition into a pan, let it heat up and add the leeks; Wait about 3-4 minutes, until they are wilted, stirring occasionally, then add the zucchini, salt, pepper and mix everything. Cook over high heat for 5-6 minutes and add the vegetable broth.
Cook for another 15-20 minutes, then blend everything with an immersion mixer until you get a cream. Add the fresh cream, mix and cook everything for another ten minutes, then pour your zucchini cream into a colander and sift it to get a smooth consistency.
Add the thyme leaves to flavor, serve and serve your zucchini cream!