Paso 1 /8

*Peel the shallots and cut them in half. Place them in the mixer bowl with the Ultrablade knife attachment. Lock the lid with the cap and press ‘’Start’’.

• 2 *Shallots

• Cuchilla picadora

Paso 2 /8

*Add the oil. Lock the lid with the cap and press ‘’Start’’.

• 1cda *Olive oil

Paso 3 /8

*Wash the Jerusalem artichokes. Peel the parsnips and cut them into pieces. Add them to the mixer bowl with the water. Lock the lid with the cap and press ‘’Start’’.

• 450g *Jerusalem artichokes
• 450g *Parsnips
• 70cl *Water

Paso 4 /8

*Pour in the cream and season with salt and pepper. Lock the lid with the cap and press ‘’Start’’.

• 4cl *Single cream
• *Salt, pepper

Paso 5 /8

*Preheat the oven to 220°C.

Paso 6 /8

*Cut the sheets of brik pastry into rectangles and brush them with butter. Make small origami boats.

• 2hoja *Sheet of brik pastry
• 20g *Melted butter

Paso 7 /8

*Cover a baking tray with baking paper. Place the boats on it and cook for 3 minutes until they are golden.

Paso 8 /8

*Crumble the chestnuts on top of the soup and serve with a small brik pastry boat.

• 4 *Precooked chestnuts