Chicory rice soup

Ingredients for 4 servings:

• 500 g chicory
• 100 g rice, Arborio
• 1 liter chicken broth, fresh or instant
• 1 onion(s), finely chopped
• 4 tbsp butter
• salt and pepper
• Parmesan, grated
• Nutmeg, grated
• Parsley, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

quick to prepare and filling

Halve your chicory, clean it, and cut out the bitter core in a wedge shape. Cut the leaves into strips about 1 cm wide. Melt the butter in a sufficiently large saucepan over medium heat and sauté the chopped onion. Add the chicory and cook, stirring, until the leaves wilt. Pour in 1/2 liter of the chicken stock and simmer everything in a covered pan over low heat for 20 minutes. Pour in the remaining stock, add the rice, and stir well. Simmer for another 15-20 minutes, stirring occasionally, until the rice is cooked (it should still have some bite). Season to taste with pepper, salt, and nutmeg, sprinkle with Parmesan cheese and parsley, and serve hot!