This cream is delicious, one of my favorites to prepare regularly. It can be eaten hot in the winter and cold in the summer. I do not use potato, because I am following a low-carb diet. But if you would like, you could just add some potato and it gives it some density and texture. It’s up to you!
Sometimes I also add broccoli to this cream, it gives it a slightly different flavor, but it is also very tasty, as well as adding the nutrients that this vegetable has.
- 1 leek, chopped
- 2-3 zucchinis/courgettes, cut into small pieces
- 2 tablespoons cream cheese
- Chicken soup
- Salt and pepper
- Olive oil
There are two ways of preparing this soup. If you have time, I recommend sautéing the leek in a drizzle of olive oil, only until it is lightly golden. This step gives it a much more intense flavor. But if you do not have time, or prefer to make the soup a little bit lighter, you can skip this step.
Later we add the chicken broth (homemade, if possible). The quantity of the broth will depend on the size and amount of vegetable that we put in. I like the texture rather thick, and my kids eat it better because it doesn´t fall off the spoon. However you can modify the amount of broth to your liking.
For the thick texture of the cream, the amount of broth would be enough just to cover the vegetables inside the pot.
We toss in all the cut vegetables, season with salt and pepper, and let them cook until they are soft for about 30 minutes.
Remove from heat and add the cream cheese. We blend it with an electric mixer or hand blender (I do it directly in the pot), and it´s done!
This cream is delicious cold, so in summertime I recommend you drink it fresh from the fridge. Enjoy!