Wednesday, October 1, 2008

Zucchini and cheese cream

This recipe comes from the book: Julius 22 minutos, recetas rápidas y fáciles para jóvenes, solteros y gente con prisa (Julius 22 minutes, quick and easy recipes for young people, singles and hurried people) . My little brother is beginning to test his ability in the kitchen helped by this chef. It is to be understood that you can carry out the recipes in such a sort time whenever it is for two people. It isn't our case. The poor man has to multiply everything by four, the minutes too...

The recipe's originality lays in not peeling the zucchini, which gives the cream kind of a bitter touch. It's different but tasty.

Zucchini and cheese cream
For two people

  • 1 Zucchini
  • 75 gr. butter
  • a bit olive oil
  • 100 gr. cream cheese
  • 1 medium onion
  • 250 ml. vegetable stock
  • a bit whipping cream
  • salt and pepper to taste
  1. Wash zucchini and slice it. Cut onion in fine rings.
  2. Sautée onions with butter and a little olive oil in the pressure cooker. When it's golden,
  3. add zucchini, cream cheese. Season to taste.
  4. Pour in vegetable stock. Close the pressure cooker.
  5. Let cook for eight minutes. Let cool. When you can open it, ground with a blender.
  6. Strain it.
  7. Add whipping cream, salt and pepper again if necessary and leave on the heat a couple of minutes before serving.