Deliciously smooth and tasty

People :

6-8

Preparation time :

1h y 15 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 4 courgettes
  • 1 leek
  • Some small seasonal mushrooms
  • Bay leaf
  • 3 garlic cloves
  • Some spring mushrooms
  • 100 ml of vinegar
  • 300 ml of olive oil
  • 200 gr of quark cheese
  • Salt and pepper
  • Radish or red cabbage sprouts
Preparation
  1. First make a pickle with the mushrooms, clean them and place in a saucepan along with the vinegar, olive oil, salt, pepper cloves of garlic and the bay leaf, confit to about 70º for 30-35 minutes, reserve.
  2. Wash the leek and courgette, chop the leek and slice the courgettes. Sauté the leek for a few minutes then add the courgette and season. Sauté for about 15 minutes stirring occasionally.
  3. Cover with water or vegetable broth and continue cooking for about 20 minutes, Use a blender and blend together until obtaining a homogeneous texture, Add salt and pepper to taste. Set aside and allow to cool.
  4. Serve the cold cream with a tablespoon of quark, pickled mushrooms and the sprouting red cabbage or radish.

Additional information

People :

6-8

Preparation time :

1h y 15 min

Difficulty:

Easy

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