Filter
Reset
Sort ByRelevance
Adrian Lee
Chicory soup
Belgian soup with chicory, onion, potato, poultry meat, parsley, chicken broth and whipped cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the underside of the stalk chicory and cut the chicory in half. Remove the hard core. Cut the chicory into strips.
-
Chop the onion. Peel the potato and cut into cubes.
-
Heat the butter in a large pan. Fry the chicory and the onion gently for about 5 minutes, shoving regularly.
-
Add the potato, poultry and the water. Let the vegetables boiled for about 25 minutes.
-
Slice the parsley.
-
Add the bouillón tablets to the soup and let stirring while stirring.
-
Puree the soup with a hand blender.
-
Bring the soup back to the boil while stirring. Stir in the whipped cream. Season with salt and pepper.
-
Spread the soup over the plates and sprinkle the parsley over it.
Blogs that might be interesting
-
15 minAppetizercrostini, mayonnaise, beef sausage, egg, shallot, fresh chives, capers,crostini with 'steak' tartar
-
10 minAppetizerherrings, cherryto, tortilla chips natural, sour cream, fine lamb's lettuce, shredded shallots,tortilla-herring snacks
-
45 minAppetizerbuttered puff pastry, mixed mushrooms, shallot, garlic, Eggs, olive oil, flour, whipped cream, fresh parsley, poultry feast,mushroom tart with parsley sauce
-
30 minAppetizerfresh white asparagus, water, unsalted butter, wheat flour, chicken broth tablet, fresh cream, dried nutmeg,asparagus soup
Nutrition
235Calories
Sodium0% DV1.090mg
Fat26% DV17g
Protein12% DV6g
Carbs4% DV13g
Fiber8% DV2g
Loved it