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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Soft and tasty cream. Ingredients:
5 ounces evaporated milk |
5 ounces half cream |
100 g manchego cheese |
1 -2 cup chicken soup |
2 carrots |
3 zucchini |
1 squash |
1/4 onion |
1 garlic |
3 pepper |
1/2 teaspoon ground pepper |
1/2 teaspoon flour |
1 1/2 teaspoons butter |
1/2 teaspoon salt |
Directions:
1. Peal carrots and squash, put them to boil on water, along with the onion, garlic and black peppers, then add the zucchini.
2. Put in the blender all the ingredients but the ground pepper, including the boiled vegetables, but only 1/2 of the chicken soup, reserve the rest for later, add salt and blend.
3. Put the butter in a hot casserole and pour the vegetable cream on it, add the ground pepper. Allow to boil for 5 minutes and taste it for salt. If the cream is too thick, add the rest of the chicken soup, until the consistency of your desire. Or if it is too thin, add a little more flour. Let it boil for 3 more minutes.
4. Enjoy!
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