John Myers
Chicory Cream Soup with Fennel Touch
The perfect chicory cream soup with fennel touch recipe with a picture and simple step-by-step instructions.
- 2 piece Chicory
- 1 small Onion
- 100 g Potatoes
- Clarified butter
- 1 tbsp Flour
- 1000 ml Vegetable broth, hot
- 3 tbsp Cream
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Salt
- Black pepper from the mill
- Sugar
- Lemon juice
- 1 tsp Fennel seeds
- Rinse the chicory warm and pat dry. Generously cut out the bitter stalk. Put 1 sheet aside as a garnish, then cut the rest into fine strips.
- Peel the potatoes and cut into bite-sized pieces. Peel and finely dice the onion.
- Heat the butter lard and sauté the onion briefly, add the chicory and potatoes and sauté for a few more minutes.
- Dust with a little flour, stir and pour the hot vegetable broth over it. Now bring everything to a boil and simmer on a low heat for a good 20 minutes until the potatoes are cooked.
- In the meantime, slowly roast the fennel seeds in a pan without fat until they start to smell!
- Now finely puree the soup and fold in the cream and crème fraîche, finely season with the spices.
- Put in a soup cup, garnish with the chicory leaves and sprinkle with the fennel seeds ….. enjoy your meal …..
Facebook Comments