Chicory Soup Recipe
Chicory Soup Recipes
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
Heat 50g of the butter over low heat.
Add onion, fry until golden, add
chicory and cook in butter for 10 minutes, season with salt and
pepper to taste.
Pour in wine when this has evaporated,
stir in most of the milk and stock.
Bring to boil, mix cornflour with the
remaining milk and add to pan, stir.
Cook 25 minutes over medium heat,
whisk in the grated Parmesan cheese and remaining butter, cut into
Toast the stale bread in oven, 400F,
gar mark 6, 10 minutes until golden brown.
Place toast in warmed soup bowls and
pour the soup over.
Ready to serve.
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