- 2 medium zucchini
- 1 big potatoe
- 1 onion
- 2 leeks
- ½ l. of water
- Salt and black pepper
- Smoked Olive Oil Finca La Barca
- Sweet Smoked Paprika Flakes La Chinata
We peel the onion and one of the leeks (the other one is to decorate) and cut them in julienne strips, and we fry at low temperature in a pot with some Smoked Olive Oil Finca La Barca. We stir it with a wooden spoon until they are done.
In the meantime we wash the zucchinis, cut them into dices (don’t peel them) and them to the pot with a pinch of salt, black pepper and some Sweet Smoked Paprika Flakes La Chinata. We stir everything and add the water. The amount depends on the texture that we prefer.
We let it cook at medium heat for 10-12 minutes. We remove the pot from the heat and blend it, also until getting the wanted texture. (You can add some liquid cream or evaporated milk if you want to).
Once the cream is completely blended, we add salt and black pepper if neccesary and we strain it into a colander and we keep it warm.
We peel and cut very thin in half lengthwise the remaining leek.
We put a little bit of Smoked Olive Oil Finca La Barca in a pan, and once it is very hot, we add the leek strips and fry them until golden and crunchy. We dry them carefully with some paper.
We serve the cream in some bowls and we decorate with the fried leek, some drops of Smoked Olive Oil Finca La Barca and some Smoked Paprika Flakes La Chinata.