John Myers
Chicory – Creamy Potato Soup
The perfect chicory – creamy potato soup recipe with a picture and simple step-by-step instructions.
- 4 piece Potatoes, about 300 gr.
- 3 piece Chicory, about 400 gr.
- 1 small Onion
- 3 Stalk Spring onion
- Clarified butter
- Noilly Prat
- 600 ml Vegetable broth ….. link see below …..
- 3 piece Bay leaves
- Salt
- Black pepper from the mill
- 150 ml Cream
- 100 g North Sea Crabs
- 100 g Bacon cubes
- Peel and dice the potatoes. Peel and finely dice the onions. Clean the spring onion and cut into fine rings. Clean the chicory, cut off the top third of one and set aside. Cut out the stalk from the rest and cut into small pieces.
- Heat the butter lard and sauté the onions briefly, then add the potatoes and continue steaming everything. Deglaze with a small dash of Noilly Prat and then add the hot vegetable stock. Season with a little salt & pepper, add the bay leaves and bring to the boil once, then reduce the heat, put the lid on and simmer on a low flame until the potatoes are soft.
- When the potatoes are almost soft, add the chicory and simmer again for about 5 minutes. Then remove the soup from the stove and let it cool down a bit
- Water the crabs well and drain well on crepe. Chop the bacon cubes and fry them together with the shrimp and a little butter. Season to taste in the pan with a little coarse pepper and a little lemon juice. Finely chop some parsley and fold in.
- Now remove the bay leaves from the soup, add the cream and puree finely (if the consistency is too thick, then stretch it a little with hot vegetable stock). Then season again with salt & pepper if necessary and reheat the soup. In the meantime, cut the remaining chicory into fine strips.
- Put the finished soup in a soup cup, sprinkle with the chicory strips, a little fresh pepper on the m. over it and serve the bacon cubes mixed with the crabs and now ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
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