Chicory lentil soup

Ingredients for 4 servings:

• 300 g chicory
• 200 g mountain lentils
• 2 shallots
• 4 m.-sized potatoes
• 1 can tomatoes, chopped
• 1 organic orange(s)
• 125 g diced ham
• 200 g cooked ham
• 700 ml beef broth (a little more if necessary)
• 100 ml white wine
• 100 ml cooking cream
• salt and pepper
• chili powder
• Harissa
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cook the mountain lentils according to the package instructions and drain in a sieve. Finely dice the shallots. Halve the chicory, remove the bitter core, and then cut the chicory into thin strips. Peel and dice the potatoes. Juice the orange and add some of the zest to the juice. Dice the cooked ham. Chop the parsley. Sauté the shallots in butter until slightly translucent. Add the chicory strips and potato cubes and fry briefly. Then deglaze with wine and stock and cook for 10 minutes. Add the lentils, tomatoes, ham and cooked ham cubes, and season with salt, pepper, chili, and harissa to taste. Let it simmer for another 10 minutes and finally stir in the orange juice, cream, and chopped parsley. Tastes even better reheated the next day.