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Chicory Soup With Ham And Cheese
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Ingredients
Directions
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Remove the stalks from the chicory. Keep 1 bush apart and cut the rest into narrow strips.
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Heat half of the butter and fry the onion for 2 minutes.
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Add the cut chicory, sugar and half of the thyme. Bake for 3 minutes, stirring.
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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.
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Purée the soup with the hand blender or in a food processor.
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Melt 25 g of butter in a frying pan, stir in the flour and let the mixture simmer while stirring.
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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.
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Pour the pureed chicory mixture into the sauce and stir into a smooth soup.
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Stir in the reserved strips of chicory, the rest of the thyme and ham. Add pepper and salt to taste.
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Nutrition
310Calories
Sodium0% DV0g
Fat32% DV21g
Protein30% DV15g
Carbs5% DV14g
Fiber0% DV0g
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