CREAM OF JEWS

I come back with a cream that we take so much at home, because we like it and because when it does Cold are my allies, I am very chilly and the hot dishes at this time of year are a classic at home. Today a cream of delicious beans like all vegetables, I love them! ...

We cleaned the beans with tips and threads if they had them (mine were very tender and did not have them). We scraped the carrots and cleaned the roots leek and took the green part and the ugly leaves from outside. Peel and wash the potatoes.

We cut all the vegetables as more we like it Place a pot on the fire with about 3 tablespoons of virgin olive oil, sauté the leek for a few minutes over medium heat, add the carrots and continue frying a little more.

We incorporate the rest of the vegetables, the beans and the potatoes. Sauté the whole set a few moments and add the avecren pill (I mean) and the boiling water to cover everything. Let simmer for about 20-30 minutes (time will depend on how tender the beans are), if not as tender they need a little more time, better to try. We rectify salt. We crush everything until we have a fine cream. We incorporate the yoghurts and serve immediately ..

Note: When we go to crush the cream, be very careful not to burn yourself, I do it in the thermomix and on top I put a dishcloth in case it splashes. If you do it with a normal blender better in a large and tall jar and let it rest a bit so that it loses temperature before crushing.

If you see the cream before to crush it has a lot of broth, you withdraw it a little, we crush it and if it were necessary to lighten it you put it back.

The best would be a good broth of homemade vegetables I always have it in the freezer, but since I was in a hurry and had not taken it out of the freezer, I managed it as best I could, although I was delicious with the vegetable soup, it would be wonderful.