Vegetable Cream Recipe

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Ingredients:

Serving

5 oz evaporated milk
5 oz half cream
100 g manchego cheese
1 -2 cup chicken soup
2 carrots
3 zucchini
1 squash
1/4 onion
1 garlic
3 pepper
1/2 tsp ground pepper
1/2 tsp flour
1 1/2 tsp butter
1/2 tsp salt

Directions:

Peal carrots and squash, put them to boil on water, along with the onion, garlic and black peppers, then add the zucchini.
Put in the blender all the ingredients but the ground pepper, including the boiled vegetables, but only 1/2 of the chicken soup, reserve the rest for later, add salt and blend.
Put the butter in a hot casserole and pour the vegetable cream on it, add the ground pepper. Allow to boil for 5 minutes and taste it for salt. If the cream is too thick, add the rest of the chicken soup, until the consistency of your desire. Or if it is too thin, add a little more flour. Let it boil for 3 more minutes.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	278.55 Kcal (1166 kJ)
Calories from fat	174.65 Kcal
		% Daily Value*
Total Fat	19.41g	30%
Cholesterol	58.41mg	19%
Sodium	957.13mg	40%
Potassium	380.21mg	8%
Total Carbs	15.05g	5%
Sugars	1.81g	7%
Dietary Fiber	2.16g	9%
Protein	13.23g	26%
Vitamin C	6.4mg	11%
Vitamin A	0.3mg	11%
Iron	1mg	6%
Calcium	427.7mg	43%

Amount Per 100 g
Calories	118.57 Kcal (496 kJ)
Calories from fat	74.34 Kcal
		% Daily Value*
Total Fat	8.26g	30%
Cholesterol	24.87mg	19%
Sodium	407.42mg	40%
Potassium	161.84mg	8%
Total Carbs	6.41g	5%
Sugars	0.77g	7%
Dietary Fiber	0.92g	9%
Protein	5.63g	26%
Vitamin C	2.7mg	11%
Vitamin A	0.1mg	11%
Iron	0.4mg	6%
Calcium	182.1mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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