ZUCCHINI SOUP AND IBERICO HAM

Zucchini and leeks combine to make a delicious creamed soup, whose flavor is heightened by the iberico  ham.
This soup could be served hot or cold( depends on the season), but anyway it's a great choice as a main course.
I also included potatoes and cheese for creaminess and texture and the result is a light, healthy soup that you will add to your favorites family recipes.
Zucchini are low in calories and contains significant quantities of potassium, folate and vitamin A and also has a high water content and very rich in fiber.
The recipe takes about  40 minutes to prepare so you don't need to spend hours in the kitchen.

Serves 4

INGREDIENTS

• 3 tablespoons olive oil
• 1 or 2 leeks chopped
• 3 zucchini chopped
• 1 or 2 potatoes peeled and chopped
• 2 and 1/2 cups vegetable broth or water
• 3 oz. sharp cheddar cheese diced
• 4 iberico ham slices
• salt , to taste

PREPARATION

1. Heat the olive oil in a large saucepan over medium heat. Saute the leeks until soft for about 5 minutes.
2. Add the zucchini, potatoes and vegetable broth or water. Cover and bring to boil.
3. Reduce heat to low and simmer for about 25 or 30 minutes, until vegetables are soft.
4. Add the cheese and puree the soup with a blender.
5. Season to taste with salt.
6. Next prepare the crunchy iberico ham, preheat the oven to 375F and lay the iberico ham on to a baking tray over parchment paper and roast them for about 5 minutes until crisp.
7. Serve the soup in bowls topped with iberico crunchy strips and a dash of olive oil.
8. Enjoy!!!