Puré de calabacín
Puré de calabacín (pronounced as /poo-reh — the — kah – lah – bah – ceen/ I think this is an easy one!) would be translated as zucchini… soup? As I told you before, I don’t feel like calling this a soup (for me, soup is this). This puré de calabacín a spoon dish, soup like but that is why is called puré (which means pureed, yes, but it is not the same concept as most English speakers have).
3 mondays, 3 spoon dishes in a row. I know. But it is getting cold in here. These dishes are the only thing that really make sense to eat when I get home (by bike!).
This puré de calabacín is another dish often made by my mother when I was a child. I am afraid I had to modify the recipe. Why? My mother made this puré super enriched with milk and cheese (with these quesitos which I have not been able to find here). For that reason, she will call her version: crema de calabacín (which, translated, would make even less sense than the term puré for you! It would mean zucchini cream…) because of all its milk based ingredients. Anyway, I had to make my own version because my body cannot afford that much “enrichment” now… :-P
Puré de calabacín
2 zucchinis, washed and halved
1 leek, washed and halved
1 potato, peeled and halved
Water (my mother used to add milk instead… lovely but I can’t do that now…)
Some kind of soft / spreadable cheese, to taste (the more, the creamier and softer-lighter color of the puré)
A drizzle of olive oil
Salt and pepper to taste
Easy peasy steps
1. Put all the ingredients (but the soft cheese) together in a pan
2. Cover them with water
3. Let them cook at medium until all of the ingredients are soft
4. Blend them and and add the cheese to taste.
5. Eat it! Breadcrumbs are delicious here.
I hope you are having a great Monday!