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Cream of chicory soup

Cream of chircory soup

Preparation : 20 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves 6 :
500 g chicory heads
25 g butter
200 ml single cream
1 large onion
500 ml chicken stock
½ tsp caster sugar
salt & pepper
1Peel and slice the onion.
2Wash the chicory heads briefly under the tap, discard any damaged leaves and cut out the bitter core with a small pointed knife. Cut each head in half lengthwise.
3Melt the butter in a frying pan, add the onion and chicory, put the lid on and cook gently for 10 minutes. Season with salt and pepper, add the sugar and pinch of nutmeg.
4Pour in the chicken stock and simmer for a further 20 minutes.
5Transfer everything to the blender jug, select the "soups" setting and liquidise for 1 minute.
6Add the cream, turn the selector to 2 and blend for a further 10 seconds.
7Serve piping hot, with a few gratings of nutmeg.


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