Chicory Soup With Ham And Cheese
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.
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