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Chicory soup

Label biofood
40 min
easy
cheap

Preparation

1

Cut the potato and chicory into small pieces.

2

Fry the onion until glassy in a tablespoon of butter.

3

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.

4

Bake the remaining chicory in the remaining butter. Season with salt and pepper, and spoon in the honey. Allow to caramelize slightly.

5

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

6

Season with pepper and salt.

7

Divide the soup into 4 bowls.

8

Divide the baked chicory on top and finish with the almond flakes, lemon zest and a sprig of oregano.

9

Serve well hot.

Ingredients

4
People
  • 500 g chicory
  • 1 flowery potato
  • 2 tablespoon butter
  • 1 onion, finely chopped
  • 1 l biofood vegetable broth (2 tbsp stock to 1 l water)
  • 15 ml traditional honey acacia
  • 100 g biofood almond flakes
  • 1 lemon zest
  • 4 sprig of oregano

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