WEEK 2 — 5 HOT WINTER CREAMS WITH ORGANIC EVOO (Extra Virgin Olive Oil)

Comforting creams to combat the winter cold, enhanced with the texture and flavor of our organic EVOO.

INTRODUCTION

Winter calls for spoon dishes. This week we focus on hot creams that give us heat and nutrients. Organic EVOO (Extra Virgin Olive Oil) is the secret element to achieve a silky texture and add that layer of intense and familiar flavor that transforms a simple vegetable into a gourmet dish.

Recipe 1 — Leek and Potato Cream (Hot Vichyssoise) with Organic EVOO (Extra Virgin Olive Oil)

Brief description: The queen of winter creams. Organic EVOO provides creaminess without the need to overuse cream.

Servings: 4
Time: 35 min
Difficulty: easy

Ingredients

• 4 large leeks (white part only)
• 2 medium potatoes
• 1 white onion
• 700ml vegetable broth
• 4 tablespoons of organic EVOO (extra virgin olive oil)
• Salt and white pepper

Preparation (step by step)

1. Sauté: Chop the leeks and onion. Sauté them slowly in a pot with 2 tablespoons of EVOO (Extra Virgin Olive Oil) organic until they are very tender, without browning.
2. Cook: Add the chopped potatoes and broth. Cook over low heat for 20 minutes until the potato is soft.
3. Crush: Grind intensely until you get a very fine cream. Add the rest of the EVOO (Extra Virgin Olive Oil) organic while grinding to provide silkiness.
4. Serve: Adjust salt and white pepper when serving hot.

Recipe 2 — Carrot and Orange Cream with EVOO (Extra Virgin Olive Oil) Organic

Brief description: A sweet and citrus contrast that brightens gray days. EVOO highlights the color and intense flavor of the carrot.

Servings: 4
Time: 30 min
Difficulty: easy

Ingredients

• 600g carrots
• 1 orange (juice and zest)
• 1 onion
• 700ml vegetable broth
• 4 tablespoons of organic EVOO (extra virgin olive oil)
• Salt

Preparation (step by step)

1. Sauté: Sauté the chopped onion with 2 tablespoons of EVOO (Extra Virgin Olive Oil) organic. Add the sliced ​​carrots.
2. Cook: Add the broth and cook for 15-20 minutes. Add the orange juice at the end.
3. Crush: Crush the cream and add the rest of the EVOO (Extra Virgin Olive Oil) organic for a shiny finish.
4. Serve: Garnish with a little orange zest.

Recipe 3 — Cream of Broccoli and Blue Cheese with EVOO (Extra Virgin Olive Oil) Organic

Brief description: Intense and with character. The organic EVOO softens the strength of the blue cheese and creates a perfect emulsion.

Servings: 4
Time: 25 min
Difficulty: easy

Ingredients

• 1 large broccoli
• 100g blue cheese
• 1 leek
• 700ml vegetable broth
• 4 tablespoons of organic EVOO (extra virgin olive oil)
• Salt

Preparation (step by step)

1. Base: Sauté the leek with 2 tablespoons of EVOO (Extra Virgin Olive Oil) organic. Add the broccoli and sauté for 5 minutes.
2. Cook: Cover with broth and cook 10-15 minutes.
3. Crush: Grind together with the blue cheese and the rest of the EVOO (Extra Virgin Olive Oil) organic until you obtain a smooth cream.
4. Serve: Adjust the salt carefully (the cheese is already salty).

Recipe 4 — Lombardy and Apple Cream with EVOO (Extra Virgin Olive Oil) Organic

Brief description: A spectacular color and a surprising sweet and sour flavor. Organic EVOO balances the earthiness of the cabbage.

Servings: 4
Time: 30 min
Difficulty: easy

Ingredients

• 1/2 small red cabbage
• 2 sour apples
• 1 onion
• 700ml vegetable broth
• 4 tablespoons of organic EVOO (extra virgin olive oil)
• apple cider vinegar

Preparation (step by step)

1. Saute: Sauté the onion with 2 tablespoons of EVOO (Extra Virgin Olive Oil) organic. Add the chopped red cabbage and apple.
2. Cook: Add broth and a splash of vinegar. Cook 15 minutes.
3. Crush: Grind intensely, adding the rest of the EVOO (Extra Virgin Olive Oil) organic.
4. Serve: Adjust salt.

Recipe 5 — Cauliflower and Roasted Garlic Cream with EVOO (Extra Virgin Olive Oil) Organic

Short description: Creamy, smooth and with an irresistible roasted garlic aroma. Organic EVOO enhances the flavor without making it bitter.

Servings: 4
Time: 40 min
Difficulty: easy

Ingredients

• 1 small cauliflower
• 1 head of garlic
• 1 onion
• 700ml vegetable broth
• 4 tablespoons of organic EVOO (extra virgin olive oil)
• Salt

Preparation (step by step)

1. Roast: Roast the whole head of garlic in the oven with a little EVOO (Extra Virgin Olive Oil) organic until tender. Shell out the roasted cloves.
2. Sauté: Sauté the onion. Add the chopped cauliflower and roasted garlic.
3. Cook: Add broth and cook 15-20 min.
4. Crush: Grind, incorporating the rest of the EVOO (Extra Virgin Olive Oil) organic when grinding.
5. Serve: Adjust salt.

CONCLUSION AND FINAL NOTES

This menu of creams demonstrates how organic oliveEVOO (Extra Virgin Olive Oil) is capable of transforming humble ingredients into sophisticated and comforting dishes.