Pore ​​Cream Recipe

Sometimes we tend to wish eat something light and different, a fast and delicious dish that allows us to move quickly in its preparation and be totally satisfied.

Given this, today we present you a divine, simple and fast recipe, which will only make you feel two things: satiety and comfort. This preparation is: Pore ​​Cream, an economical vegetable, fresh and fun to eat. So, come with us to know, take your utensils and let's cook.

Pore ​​Cream Recipe

Ingredients

• 1 kilo of leeks
• ½ kilo of potatoes  
• 4 tbsp. unsalted butter
• 1 tbsp. of garlic
• 1 white onion
• 1 green cabbage
• 4 cups chicken broth
• 1 can of milk cream
• 1 and ½ cup of white cheese
• Salt and pepper to taste

Utensils

• Skillet
• Knife
• Cutting board
• Blender or food processor
• Ladle
• serving cup

Preparation

1. Bring skillet to heat over medium heat. To this, add the butter and let melt.
2. Meanwhile, wash the onion and with the help of a knife and a board, finely chop. Do this same step with the cabbage, potatoes and leeks. Bearing in mind that of the latter, only the white part is used.
3. Having each vegetable ready, Start by frying the onion together with the tablespoon of garlic. Stir and saute for 1 minute. Then add the cabbage, potatoes and leeks. Cover with a lid and let cook until each ingredient is tender, about 4 minutes. Stir constantly.
4. Now, add the chicken broth and again, cover the pan with a lid and let everything cook for 15 minutes over low heat.
5. When everything is cooked, verifying that each vegetable is soft and tender, transfer everything to whatever blender or food processor you have available. Start the engine and let the preparation turn into a smooth porridge without lumps.
6. Empty the mixture from the blender into the same Casserole where everything was cooked. Also, add the can of heavy cream, the finely grated cheese and season with salt and pepper to your liking. Stir and cook for 10 minutes over low heat.  
7. with a ladle, serve the soup in a cup or in bowls. Add cubed fresh cheese and garnish with a tablespoon of cream and a leaf of parsley or leek.

Pore ​​Benefits

The Poro, has a flavor similar to that of the onion, although softer, of which the for its culinary properties and for its health benefits, which it largely shares with garlic, with a lower concentration of active ingredients.

In this paragraph we have compiled your main contributions to health, so that you include it in your diet through today's recipe and why not, through various healthy and balanced preparations:

• Strengthens the immune system: Its active ingredient, allicin, stimulates the immune system and also, it is antiseptic.  
• Natural antibiotic: Thanks to its sulfur compounds, with antibacterial properties, it can help cure respiratory conditions as cough.
• Low Calorie Content: With only 61 calories per 100 grams of cooked leeks, it is a recommended vegetable to control the figure. In fact, 90% of its content is water. It is low in carbohydrates and its fiber is very satiating.
• Contains diuretic properties: Its richness in potassium and poverty in sodium stimulate the elimination of liquids. It is highly recommended for people who suffer from fluid retention or hypertensive.
• High fiber content: the pore helps fight constipation due to the mucilaginous effect of its fibers and has a slight laxative effect due to its magnesium content.
• variety of vitamins: Especially C, E and B6. Also, It is a great source of folates, folic acid and carotenoids.
• Helps reduce cholesterol and triglycerides: Because of the allicin who Helps eliminate cholesterol and fats from the body.
• Speeds up the digestive process: your essential oil facilitates the digestive process and stimulates the appetite.

History and cultivation

It is not known for sure where the pore comes from, although it seems that originated in the eastern Mediterranean and the Near East, where it was already cultivated about 4.000 years ago.

This was a vegetable already cultivated by the Egyptians and Hebrews. Also, the Romans introduced it to Britain, where they were greatly appreciated. During the Middle Ages, the leek was one of the most popular foods in Europe.

The main exporting countries for 500 years were Belgium, Holland, France, China, Turkey, Mexico and Malaysia. And today, the largest importers are Pakistan, Japan and France, as well as Germany, Sweden, the United Kingdom and Luxembourg.

What is the age of the pores?

The poro is sown during August and September, and the season begins in October and lasts until spring. Likewise, grow in mild, humid climates, but it supports the cold well, although not frost.

The optimum temperature for vegetative development is between 13 to 24 degrees Celsius. As for the ground, It requires deep, fresh, non-stony soils rich in organic matter.

In addition, it is usually sown in the final months of winter and the spring plants can be harvested in spring, usually between 16 and 20 weeks after planting. It grows in full sun, although it can also grow in partial shade.

The flowers are hermaphroditic and are pollinated by bees and other insects. For the bleaching process, when the stem is sufficiently developed, he lies down and buries himself to prevent the light from giving him.