Fry the onion until glassy in a tablespoon of butter.
Then add ¾ of the chicory and let it cook briefly. Deglaze with the broth. Bring to boil. Add the potato and simmer for 15 minutes.
Bake the remaining chicory in the remaining butter. Season with salt and pepper, and spoon in the honey. Allow to caramelize slightly.
Roast the almond flakes, so that they are golden brown. Let them dry in kitchen paper and set aside for a moment. Puree the soup with a hand blender and bring to the boil again. Pour in the cream and stir well
Season with pepper and salt.
Divide the soup into 4 bowls.
Divide the baked chicory on top and finish with the almond flakes, lemon zest and a sprig of oregano.
Serve well hot.
1onion, finely chopped
1lbiofood vegetable broth (2 tbsp stock to 1 l water)