Chicory Soup Recipes

Ingredients :

75g butter

1 onion, diced

2 chicory heads, finely chopped

50ml dry white wine

1 liter milk

250ml chicken stock

2 tbsp cornflour

2 tbsp grated Parmesan cheese

8 slices of stale bread, buttered

salt and pepper

1. Heat 50g of the butter over low heat.

2. Add onion, fry until golden, add chicory and cook in butter for 10 minutes, season with salt and pepper to taste.

3. Pour in wine when this has evaporated, stir in most of the milk and stock.

4. Bring to boil, mix cornflour with the remaining milk and add to pan, stir.

5. Cook 25 minutes over medium heat, whisk in the grated Parmesan cheese and remaining butter, cut into pieces.

6. Toast the stale bread in oven, 400F, gar mark 6, 10 minutes until golden brown.

7. Place toast in warmed soup bowls and pour the soup over.

8. Ready to serve.

Serves 4

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