Ingredients for 4:
- 2 zucchini
- 1 potato
- medium onion
- 500 ml Vegetable broth
- Salt and pepper to taste
- Extra virgin olive oil
- 30 ml liquid cream
- 1 garlic clove (optional)
Preparation:
1. Cut the onion into julienne strips and fry it in a pan with a little olive oil. Optionally, we can also add a peeled garlic clove. We let the onion poach, but always over low heat so that it does not get to take on a lot of color.
2. Meanwhile, we are chopping the zucchini, without peeling and peeling and cutting the potatoes into irregular pieces.
3. When the onion is poached, add the chopped zucchini and potatoes to the casserole. We lightly fry the whole for about ten minutes.
4. After that time has elapsed, sautéing all the ingredients over low heat, add the vegetable broth and let the whole cook for another 20 minutes.
5. Blend with a blender or pass the cream through a food mill.
6. We return our stew to the casserole and try to rectify salt and pepper. Add the liquid cream so that there is not a thick puree texture but a cream one, let it cook for another five more minutes and serve.