Belgian Chicory Cream Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicory
- 3 medium potato (s)
- 1 medium onion (s)
- 1 clove garlic
- 1 teaspoon sugar, brown
- 100 ml white wine, dry
- 1.2 liters poultry broth or vegetable broth
- 2 tablespoon plant cream
- Salt and pepper, white
- 4 tablespoon sweet cream or crème fraîche
- 6 tablespoon ham cubes
- chives
Print Recipe
Pin Recipe Instructions
- Wash, clean, halve and slice the chicory. If it is too bitter for you, you can cut out a wedge at the bottom. Put the strips of the upper tender leaf tips to one side. Peel the potatoes and cut into cubes. Peel the onion and the clove of garlic and cut into fine cubes.
- Heat the plant cream in a soup pot and sauté the onion and garlic cubes without turning them color. Then add the chicory and the potato cubes and sauté a little too. Stir in the sugar, let it caramelize and season with white pepper. Deglaze with the wine, stew for 1 minute and pour on the broth. Now let everything simmer covered over a low heat for 20 minutes.
- In the meantime, lightly fry the diced ham in a non-stick pan.
- Then puree the soup, season with salt and pepper and refine with the cream. Add the ham cubes, chicory strips and chives to the soup when serving.
- Simply serve a piece of bread with the soup. As a pre-soup, the recipe is also sufficient for 6 people.
- If the soup is to be vegetarian, use vegetable stock and leave out the ham cubes.
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