Ingredients:

4 tablespoon olive oil soup

100g onion

150 gr leek

300 gr chestnuts

1 teaspoon salt dessert

2 (200g) carrots

qs nutmeg

qs water

200 gr mushrooms

qs chili

1 tbsp sesame seeds

qs coriander

preparation:

Previously bake chestnuts in salted water until tender. Then peel them and skin them. In a pan with olive oil, add the chopped onion, the leek into slices and cooked chestnuts. Add 1 teaspoon salt dessert, stir tape and leave to simmer.

Then add the peeled carrots cutted in small pieces. Season with a pinch of nutmeg and cover with boiling water, keep a low heat with the pan covered until everything is cooked.

Meanwhile, clean the mushrooms and cut them into blades. Heat 1 tablespoon of olive oil in a frying pan, add the mushrooms and sauté on high heat for about 5 minutes. Season with salt and pepper, add the sesame seeds and chopped coriander and remove from the heat.

When the vegetables are soft mash them with the wand until creamy. If the soup is too thick add more boiling water and add a tablespoon of olive oil.

With the soup on plates, place the mushroom mixture at midle.

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