Golden chantarelles for a creamy soup

A warm creamy soup is the ideal meal to pour in a bowl when, in Autumn, temperatures start to go down. What is more, it is time for the week-end and the famers market calls for a pleasant walk among the little typical stalls to look for the right ingredients and make a good soup.

Here we have: local potatoes, golden chantarelles, garlic, small tender leeks, fresh bacon, cherry tomatoes, rosemary for its fragrance, little hot chili pepper.

In a warm pan, where you poured some extra-virgin olive oil, sauté chopped leeks, an idea of garlic, few cherry tomatoes, smashed potatoes, (which you steamed before), with some wine, the one you prefer, and keep on cooking until the wine dries off. Add some rosemary that will enrich the potatoes with its fresh fragrance. As soon as the surface of the potatoes will look lightly golden, add some bouillon prepared with vegetables and keep on cooking until both the liquid and the smashed potatoes will create a creamy homogeneous soup. Then, cook a handful of chantarelles and some fresh bacon in the soup. Balance with salt and chili pepper.

Serve the soup very warm, possibly adding a couple of slices of crisp bread with the fragrance of ancient wheats.

Buon appetito and enjoy the week-end!

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