Leeks creamy soup with wild mushrooms
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Serves: 4
 
Ingredients
  • 5 leeks (just the white part)
  • 4 tablespoons of extra virgin olive oil
  • ½ l. of vegetable broth
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cut the chanterelles into ½ inch wide strips. Sauté them over high heat in a frying pan with two tablespoons of oil.
  5. Plate the creamy soup very warm and place some slices of chanterelles on top. Season with salt and pepper and decorate with the oil from sautéing the chanterelles, which will have turned into an attractive orange color.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/leeks-creamy-soup-with-wild-mushrooms/