Filter
Reset
Sort ByRelevance
Misplacedme
Chicory Soup With Ham And Cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the stalks from the chicory. Keep 1 bush apart and cut the rest into narrow strips.
-
Heat half of the butter and fry the onion for 2 minutes.
-
Add the cut chicory, sugar and half of the thyme. Bake for 3 minutes, stirring.
-
Add the stock and simmer for 10 minutes with a lid on the pan. In the meantime cut the backed shrub chicory into narrow strips.
-
Purée the soup with the hand blender or in a food processor.
-
Melt 25 g of butter in a frying pan, stir in the flour and let the mixture simmer while stirring.
-
Pour in the dash for a dash of the milk and keep stirring until the sauce is smooth. Cook gently, add the cheese and let it melt.
-
Pour the pureed chicory mixture into the sauce and stir into a smooth soup.
-
Stir in the reserved strips of chicory, the rest of the thyme and ham. Add pepper and salt to taste.
Blogs that might be interesting
-
50 minAppetizerRed pepper, orange pepper, olive oil, (sweet) onion, garlic, fresh thyme, tomato paste, vegetable stock of 1 tablet,red pepper soup
-
60 minAppetizerpeas very fine (frozen), bunch onions, tomato, cucumber, gravad laughter, sour cream, salt, (freshly ground) black pepper, imitation caviar (rump fish red),gravad laughter on pea salad with caviar
-
20 minAppetizerherbal broth, courgettes, basil, whipped cream, chives,zucchini cappuccino
-
10 minLunchparsnip, baking flour, olive oil, thyme, chickpea, paprika, coriander powder (ketoembar), cumin powder (djinten), dried oregano, vegetable stock,parsnip-cauliflower soup with spicy chickpeas
Nutrition
310Calories
Sodium0% DV0g
Fat32% DV21g
Protein30% DV15g
Carbs5% DV14g
Fiber0% DV0g
Loved it