Crema de calabacín con toque manchego

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Crema de calabacín con toque manchego. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Crema de calabacín con toque manchego is one of the most popular of recent trending meals on earth. It's easy, it's fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Crema de calabacín con toque manchego is something that I've loved my whole life.

Many things affect the quality of taste from Crema de calabacín con toque manchego, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de calabacín con toque manchego delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de calabacín con toque manchego is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de calabacín con toque manchego estimated approx 40 minutos.

To get started with this particular recipe, we must first prepare a few components. You can have Crema de calabacín con toque manchego using 3 ingredients and 4 steps. Here is how you can achieve it.

Habitualmente echo uno o dos quesitos en porciones a las cremas de verduras, ya sean de puerros, de calabaza o de calabacín, como ésta de hoy. Ésta vez opté por echar queso viejo curado, tipo manchego, en su lugar. El plato mejoró de forma notable, sin duda. Una delicia!

Ingredients and spices that need to be Take to make Crema de calabacín con toque manchego:

1. 1 calabacín grande
2. 1 cebolla
3. 2 patatas medianas

Steps to make to make Crema de calabacín con toque manchego

1. Pochamos un poco la cebolla, cortada al gusto, en la cazuela con algo de AOVE y sal gruesa.
2. Cuando empiece a transparentar, añadimos el calabacín, sin pelar, cortado en dados gruesos y lo salteamos un poco, dando un toque de pimienta negra al gusto.
3. Procedemos de la misma manera con las patatas, igualmente cortadas en dados gruesos para que tarden menos en cocer, y las salteamos un poco con el calabacín y la cebolla.
4. Echamos agua bien caliente, sin que llegue a cubrir los ingredientes por completo, y lo llevamos a ebullición. Cuando la patata esté tierna, añadimos unos trozos de queso curado, pasamos todo por la batidora hasta hacer una crema homogénea y listo, a disfrutar del manjar!

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