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
Ingredientes
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!
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Nice post as usual, and love the photo of the pretty green soup with the pretty dog.
Ana, me encanta tu tortilla de patatas, porque todo lo que veo, incluso aquellas recetas que a mí no me gustan, son cosas que sé que tienen que estar aquí, que forman parte de la tortilla de patatas. Es como ese plato de lentejas, esa sopita de pollo… Todo lo que veo aquí, son cosas de las que alguna vez te ha plantado tu madre en la mesa.
Y este puré, con sus pintitas encima, es idéntico al de mi madre, y qué mala era yo con los purés! Que me tenía que echar un picatoste por cucharada, porque si no, no había manera!!
Es que el de calabacín era el favorito de mi madre, ¡y yo lo odiaba con todas mis fuerzas! Con lo que me gusta el calabacín, jajajjaa.
Un beso!
They don’t have Laughing Cow there?
My father cooks the best crema de calabacín (because he adds milk, skimmed) that I have ever tasted. My familiy says he has some kind of secret (and he does! but I’m the only one who knows hahaha)
Why can’t you add cheese anyway?
Hugs,
My mum always made it without milk or cream. Each house has its own rules :D. I love it, though. I can imagine how comforting it must be for you to get home and warm a nice plateful of puré. Are the crostones fried or just toasted? Depending on the answer, I’ll consider you more or less vicious! Say hello to your dog, by the way. Its fur looks amazing and its colour is breautiful :-)
No milk or cream in my house either and they’ve always called it “crema de calabacín”, lol. I do use a Laughing Cow triangle to add some non-guilty richness to mine, but I love it any which way you prepare it or call it, you can’t go wrong with squash/zucchini.
@Leslie
Thanks so much Leslie. You always leave such kind comments around here, I really appreciate it :-)
@Paula
¿pero cómo no te podían gustar los purés? Me encantaban las cremas, sobretodo la de calabacín, bien cargadita con leche, patata… ooooh, así bien densa. La mía por desgracia era mucho más ligera. Me alegro de que te guste las recetas que estoy recogiendo por aquí, la verdad es que yo también estoy contenta con lo que voy subiendo, el año pasado me costó un poco más decidir los contenidos, este año lo veo todo más claro :-)
¡Un besazo guapa! Gracias por pasarte por aquí también <3
@Maria
Can you believe it? I don’t! But no, I haven’t found any quesitos around here. Just Laughing Cow with bread sticks… to dip :-((
@nebulina
Hahaha, now WE know your dad’s secret ;-P He is right, milk adds so much consistency to this puré. Basically I can’t not add cheese to avoid more engordante food. Puré gets much healthier without cream / quesitos…
@Carlos
Yes it was pretty comforting! I ate this puré for the last whole week :-D I just can’t get tired of it. Funny we always end up speaking about each casa rules, which is true and nice to point it out :-)
My crostrones (which I call picatostes, maybe because I am from Madrid ;-)) in this case weren’t fried nor toasted, that bread was so consistent I wanted to eat it like that.
BUT I love picatostes fried (with some garlic) as my grandmas used to make. But I must say my mother used to toast them.
@Morti
I will tell my mother she is not as healthy as she thinks she is ;-) Most of your family cooks are much healthier!!
It’s funny that you still managed to call it crema :-D
You’re right, calabacín is always a good ingredient to cook with. It never disappoints!
@Ana
ahhaha that’s not the secret :P BTW, if milk or cheese are skimmed you don’t add so much fat ;)
@nebulina
Oh! Now I want to know it ;-P
And thanks for the nutritional tip, I will follow it in future occasions :-)