In a soup pot, melt the butter and then add the olive oil, mixing them together.
Add the diced leek and sauté it, then add the zucchini cut into slices and cook until the green color becomes more intense and the zucchini is slightly tender.
Gradually add 3/4 liter of milk while mixing and cook the zucchini until tender (not watery).
Blend by adding half of the zucchini and half of the milk, being careful as the ingredients are hot.
In this way, blend all the zucchini; if necessary, add the other 1/4 of milk depending on the consistency.
Return to the heat and season with salt and nutmeg.
Meanwhile, toast the pine nuts in the pan, and use them to garnish the cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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