This soup provides the perfect meal: it’s tasty, slightly sweet, warm, soothing, and smooth. It’s easy to make, leaves you fulfilled, and requires very few ingredients. Here I use oat milk for its mild, sweet taste, and add some dried chestnuts to make this dish a little bit different.
Makes 4 servings.
Ingredients
4 leeks
5 tablespoons extra virgin olive oil
1 pinch whole sea salt
1 liter oat milk
2 handfuls dried chestnuts
filtered or mineral water (to cook the chestnuts)
Directions
Cook the dried chestnuts in boiling water for aboout 20-25 minutes, or until soft. Drain and set aside. Trim the leeks, wash them well and slice them. Heat the olive oil in a large saucepan over medium heat, add the leeks and salt and sauté for about 5 minutes. Add the oat milk, cover and cook over low heat for about 20-25 minutes, until the leeks are tender. Remove from the heat, transfer into a food processor and blend until smooth. Use more oat milk for a looser texture. Reheat if needed and serve immediately with some olive oil and crumbled chestnuts on top.
Posted in: cooked
VERSIONE ITALIANA
