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Cream of chicory soup
| Preparation : 20 min | Resting : - |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 500 | g chicory heads |
| 25 | g butter |
| 200 | ml single cream |
| nutmeg |
| 1 | large onion |
| 500 | ml chicken stock |
| ½ tsp caster sugar | |
| salt & pepper |
| 1 | Peel and slice the onion. |
| 2 | Wash 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. |
| 3 | Melt 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. |
| 4 | Pour in the chicken stock and simmer for a further 20 minutes. |
| 5 | Transfer everything to the blender jug, select the "soups" setting and liquidise for 1 minute. |
| 6 | Add the cream, turn the selector to 2 and blend for a further 10 seconds. |
| 7 | Serve piping hot, with a few gratings of nutmeg. |
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