Zucchini Cream with Crunchy Caramelized Sweet

1- Dice the vegetables into pieces.

2- Put a good dash of oil in a pot. Brown the leek until tender. Then add the potato and the courgettes and cover all the vegetables with half a glass of broth and half a glass of water.

3- Boil for approximately 30 minutes, until vegetables are cooked.

4- Place all the vegetables into a food processor and blend. If there is too much water, you can take some out before blending, depending on how thick you like the soup.

5- Add 3 mini cream cheeses and blend them together with the vegetables until smooth.

Depending on the season or your tastes, this soup can be served hot, cold or fresh.

For the sweet crunchy nuts:

1- Crush 100g of caramelised almonds until you get a kind of powder.

Use a soup dish to serve the cream. For the perfect final touch, pour a splash of Neus extra virgin olive oil and sprinkle some of the “caramelised almonds powder” over it.