Chestnut and
leek soup
Autumn recipe, the cream of leeks and chestnuts, very easy to prepare and fast.
A healthy first course, the autumn soup. Below are ingredients and procedure.
3 boiled potatoes
600 g fresh mushrooms
100 g plain yogurt
1 onion
thyme
parsley
salt and pepper
extra virgin olive oil
In a pan, sauté the finely chopped onion with a drizzle of oil and the aromatic herbs, thyme and parsley. Add the diced boiled potatoes and sliced mushrooms and cover everything with water. We leave to cook for about 10 minutes. We blend everything with an immersion mixer, in order to obtain a homogeneous cream. We add the yogurt and mix. We add salt and pepper.
To decorate, brown the potato cubes, slices of mushrooms or croutons in a pan and place everything on the cream. We finish with a drizzle of raw oil.
Autumn recipe, the cream of leeks and chestnuts, very easy to prepare and fast.
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