Vegetable cream

The first thing to do is to put EVOO in the pan and heat it, when it is very hot, add the onion and let it fry.

When the onion is poached I add the rest of the vegetables (previously cut into quite small pieces so they are done before and get more flavor from the broth) and let them sauté for a while (in this step sometimes I add a little white wine or red wine, depending on what I get at home, this time I did not have either but it gives a touch).

Then we add the broth (I did not have homemade and used the vegetable broth from Mercadona which is not bad) and leave it for about 40 minutes over medium / low heat with two bay leaves and a little pebrella. The pebrella is a spice that reminds me of the smell of the mountain and I think it goes great, it is not in the ingredients because it did not come out but for me it is essential.

When it has been cooking for about an hour (sometimes less) we remove it from the heat and grind it. As I personally don't like strange lumps, I strain it all with a strainer so it is much finer and has a better texture.

The last thing is salt and pepper to taste and that's it!