Cream of Leek and squash with Bacon

Cream of Leek and squash with Bacon
low calories
Sauces and creams
Cream of Leek and squash with Bacon
People 4
Portions 4
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prep time
15 min
cooking time
0 min
total time
20 min
prep time
15 min
cooking time
0 min
total time
20 min
  • 400 GR. pumpkin
  • 6 leeks
  • 4 potatoes
  • 50 GR. rice
  • 50 GR. bacon
  • 8 slices of bread
  • water
  • extra virgin olive oil
  • Salt
  1. Clean and chop leeks and squash. Put some oil in 2 pans and rehogation separately. Add the chopped potatoes to the pumpkin and rice to the leeks. Season them and pour the water. Let Cook during 15 minutes.
  2. Crush them separately and pass leek through the Chinese.
  3. Place them in 2 jugs and reserve.
  4. Chop the bacon into squares and fold it into a frying pan with a little oil. Transfer to a plate and set aside.
  5. Cut the bread into thin slices, add a little more oil to the pan and fry the breads until golden brown.
  6. Simultaneously serve the two creams on individual plates. In the center put some bacon and a couple of slices of bread on the sides.
  • Creams are digestive and appetizing dishes, that feel good; nutrition specialists appreciate soups because they are easily assimilated foods, prepare the stomach, promote digestion and quickly produce a pleasant sense of well-being.
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