Crema de calabacín al cheddar con un toque de jengibre

Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Crema de calabacín al cheddar con un toque de jengibre. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Crema de calabacín al cheddar con un toque de jengibre, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de calabacín al cheddar con un toque de jengibre delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de calabacín al cheddar con un toque de jengibre is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Crema de calabacín al cheddar con un toque de jengibre using 9 ingredients and 7 steps. Here is how you cook that.

Normalmente la crema de calabacín es de color blanco, esta tiene un tono anaranjado por el cheddar, el trocito de zanahoria y el caldo de carne que tenía hecho. Bien caliente, para estas noches de frío es una buena opción para la cena.

Ingredients and spices that need to be Make ready to make Crema de calabacín al cheddar con un toque de jengibre:

1. 1 cebolla dulce
2. 1 calabacín grande
3. 1 patata grande
4. 1 zanahoria pequeña
5. 4 lonchas queso cheddar
6. Caldo de carne o en su defecto agua
7. 1/2 cucharadita pimienta blanca
8. 1/2 cucharadita jengibre
9. Sal y aceite

Instructions to make to make Crema de calabacín al cheddar con un toque de jengibre

1. Lo primero va a ser pelar y trocear el calabacín, la zanahoria y la patata. Cortamos la cebolla en trozos, da igual el tamaño porque luego lo vamos a triturar.
2. En una cazuela con un chorrito de aceite caliente echamos la cebolla y una cucharadita de sal y lo dejamos pochar a fuego medio unos de minutos.
3. Cuando la cebolla empiece a coger color, incorporamos el calabacín, removemos y dejamos a fuego medio un par de minutos. Añadimos la zanahoria, removemos y cocinamos un par de minutos más. Agregamos la patata, removemos bien y dejamos cocinar todo junto a fuego medio y removiendo cinco minutos.
4. Cubrimos nuestras verduras con el caldo de carne o el agua. Añadimos el jengibre y la pimienta blanca, removemos bien y dejamos a fuego medio unos veinte minutos o hasta que la patata y la zanahoria estén cocidas.
5. Retiramos del fuego y trituramos bien con la batidora, cuando no queden grumos, agregamos las lonchas de queso, yo las corté en trocitos para que se integrara mejor, volvemos a batir, asegurándonos que no quedan grumos.
6. Volvemos a poner la cazuela al fuego y dejamos cocinar a fuego alto, sin dejar de remover unos minutos, para que se mezclen bien los sabores.
7. Servimos bien caliente, podéis decorar la crema con unos taquitos de jamón, queso, picatostes,... eso según prefieran.

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