John Myers
Chicory Cream Soup …
The perfect chicory cream soup … recipe with a picture and simple step-by-step instructions.
- 3 piston Fresh chicory
- 2 Medium sized potatoes
- 20 g Branded butter
- 1 tablespoon Sunflower oil
- 70 g Bacon cut into strips
- 1 Diced onion
- 500 ml Meatsoup
- Pepper from the grinder
- Freshly grated nutmeg
- 100 ml Cream
- 100 ml Chopped parsley
- 1 Egg yolks – possibly
- Cut the chicory crosswise into fine strips and place in a sieve (leave about a handful of it raw and set aside. Dip the remaining strips briefly in boiling water (blanch), then drain. Peel the potatoes and dice finely.
- Leave the butter out in a saucepan, fry the bacon strips in it and put some of them aside. Add the onion cubes to the rest and roast until golden. When they start to take on color, add the blanched chicory with the potato cubes and deglaze with the stock. Cover and cook over a mild heat for about 30 minutes.
- Mix the soup with a hand blender, pour in the cream, then season with pepper and nutmeg and pour into soup bowls. Sprinkle a few raw chicory strips, a little fried ham and some chopped parsley on each cup. Enjoy your meal!
- Tip 4: this soup is particularly fine if you add an egg yolk to it before seasoning.
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