Boil the peeled potatoes in the broth for about a quarter of an hour. Cut the middle part (bitter) out of the chicory and brown it in a pan. Add the cream and also put the potatoes with the stock in the pan. Bring to the boil again and season heartily with salt and pepper. Fry the lemon thyme in hot oil and pour over the potatoes. If you choose the potatoes as the main course, you simply increase the quantities.
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