Chestnut and
leek soup
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500 g strawberries
100 g wholemeal flour
60 g chopped almonds
3 tablespoons of acacia honey
a tablespoon of extra virgin olive oil
a spoonful of brown sugar
We deprive the strawberries of the stalk and cut them into chunks. We put them in a bowl and season them with brown sugar. We mix and leave to marinate for a few minutes.
Meanwhile, in a bowl, mix the wholemeal flour, sliced almonds, three tablespoons of honey and a generous spoonful of extra virgin olive oil. We mix everything, so as to obtain irregular crumbs.
Pour the strawberries into a baking dish, leaving aside the 'broth' formed in the bowl. Spread the crumbs of dough over the top and bake in a preheated oven at 180 ° for 25 minutes: it must be golden. Chiara recommends consuming it warm with a scoop of ice cream.
Autumn recipe, the cream of leeks and chestnuts, very easy to prepare and fast.
Strawberry Crumble, an exquisite dessert with a quick and easy recipe.
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