50 g cashew nuts (soaked in water for about 3 hours)
Sea salt
White pepper mill
200 gr fresh chanterelles (or other wild mushrooms)
Instructions
Remove the outer layer of the leeks, trim out the roots and the green end and wash them well, making sure that there is no dirt or sand left.
Cut them into thin slices and poach them with two tablespoons of oil over medium heat. Cook them for about five minutes until they are translucent. Add the vegetable stock and cook over medium heat for about 15 min or until the leeks are soft.
Pour the leeks and their liquid into the glass of a blender, add the cashews, a teaspoon of salt and a pinch of ground white pepper and blend until obtaining a homogeneous cream. Reserve in a saucepan.