John Myers
Chicory Cream Soup
The perfect chicory cream soup recipe with a picture and simple step-by-step instructions.
- 150 g Fresh chicory
- 50 g Leeks the lower part
- 60 g Potatoes
- 10 g Butter
- 50 Milliliters White wine dry
- 125 Milliliters Vegetable broth
- 50 g Whipped cream
- Pepper and salt
- Remove the outer leaves from the chicory, cut in half and cut out the stalk in a wedge shape. Cut into strips, wash and drain. Clean the leek and cut into fine rings. Put a few aside as decoration. Peel, wash and cut the potato into cubes.
- Melt the butter in a saucepan. Add the chicory, leek and potato, sauté briefly. Pour in the wine and vegetable stock. Briefly boil once. Cover and simmer on a low heat for 20 minutes.
- Remove the soup from the stove. Add the cream and puree everything. Season to taste with pepper and salt. Briefly blanch the leek rings that have been set aside and allow to drain.
- Fill the plate with the soup. Garnish with the leek rings.
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