Preparation

Place the cashew nuts in a bowl, cover with water and soak for 4 hours. Then drain and place in a blender, along with the warm water. Beat well until uniform mixture and set aside.
Take a pan over medium heat, add a drizzle of olive oil and sauté the garlic until lightly browned. Add the shiitake, the leeks, season with a pinch of salt and sauté quickly.
Add the vegetable stock and bring to a boil. When it is boiling, turn the heat down and add the mixed flour to the cashew milk and mix well.
When it thickens, set the salt, and turn it off. Add the green smell, and season with nutmeg and black pepper to taste. Also add 2 tablespoons of the chestnut cream and mix.
Preheat the oven to 210ºC. Cut the “lid” of two medium Italian breads, carefully remove the crumb, so that it forms a kind of bowl. Place the breads on a baking sheet, fill with the soup and bake for about 10 minutes, to make the bread warm. Is ready!

Ingredients

  • 200g of finely chopped shiitake
  • 1 cup of tea, finely chopped
  • 2.5 cups (of tea) of vegetable broth
  • 2 tablespoons of wheat flour (or corn starch) mixed in 1 cup of cashew milk (or water)
  • 2 chopped garlic cloves
  • 1/2 cup (tea) chopped parsley and chives (green smell)
  • Nutmeg to taste
  • Black pepper to taste
  • Salt to taste
  • 2 medium Italian breads (about 350g)
  • Chestnut Cream:
  • 1 cup (of tea) of raw cashew nuts
  • 1/3 cup (of tea) of warm water