Vegetable cream with portobellos

With this cold you don't want anything more than spoon dishes, creams, soups, stews are the protagonists at this time. This vegetable cream with Portobello is very comforting and different from what we normally make.

Servings:6 people

Difficulty: Low

Time: 1 hour

Ingredients:

150g Portobellos

1 leek

1 onion

1 zucchini

3 carrots

150 g spinach leaves

2 potatoes

100ml cognac or wine white

1 liter of broth vegetables

Oil extra virgin olive

Salt

Pepper

Thyme

Rosemary

Preparation:

We wash and peel the vegetable. We cut into small pieces. We can cut the potatoes into wedges.

We cover the bottom of our Óptima saucepan with olive oil, heat and add the chopped onion, sauté without browning too much.

We add the leek, spinach, carrots, zucchini and potatoes, stir well and sauté a few minutes. We salt and pepper.

We add the cognac, We let the alcohol evaporate.

Finally we add the broth, it should cover all the vegetables, we cook with the lid on for about 10-15 minutes, until the vegetables are tender.

We crush with the blender until we have a fine cream, you can add a little more broth or water if it is very thick.

In a frying pan We heat a little olive oil, and fry the Chopped portobellos should be well golden.

We serve our cream in the bowls and put the Portobellos on top, with rosemary, thyme and a little olive oil.

Photographs and recipe by Raquel .