14
SOUPS
Vegetable soup
Cream of chicory soup
Serves 6
500 g chicory heads
1 large onion
25 g butter
500 ml chicken stock
200 ml single cream
½ tsp caster sugar
nutmeg
salt & pepper
Serves 4
2 carrots
1 leek
1 pressed garlic clove
2 potatoes
½ onion
2 tbsp butter
100g bacon
pepper
1 litre water
Preparation: 20 min • Cooking: 30 min
Preparation: 5 min • Cooking: 5 min
Peel the raw vegetables and cut into pieces.
In a saucepan, gently heat the bacon and onion. Add the
butter and the chopped vegetables and fry them gently for
2 minutes.
Add water, bring to the boil and cook for about 40 minutes.
Place all the ingredients in the blender jug, select the
setting and liquidise for 1 minute.
Tip: Heat the soup into the saucepan before serving.
Peel and slice the onion.
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.
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.
Pour in the chicken stock and simmer for a further 20
minutes.
Transfer everything to the blender jug, select the
setting
and liquidise for 1 minute.
Add the cream, turn the selector to 2 and blend for a further
10 seconds.
Serve piping hot, with a few gratings of nutmeg.
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