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Adrian Lee
Chicory soup
Belgian soup with chicory, onion, potato, poultry meat, parsley, chicken broth and whipped cream.
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Ingredients
Directions
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Cut the underside of the stalk chicory and cut the chicory in half. Remove the hard core. Cut the chicory into strips.
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Chop the onion. Peel the potato and cut into cubes.
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Heat the butter in a large pan. Fry the chicory and the onion gently for about 5 minutes, shoving regularly.
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Add the potato, poultry and the water. Let the vegetables boiled for about 25 minutes.
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Slice the parsley.
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Add the bouillón tablets to the soup and let stirring while stirring.
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Puree the soup with a hand blender.
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Bring the soup back to the boil while stirring. Stir in the whipped cream. Season with salt and pepper.
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Spread the soup over the plates and sprinkle the parsley over it.
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Nutrition
235Calories
Sodium0% DV1.090mg
Fat26% DV17g
Protein12% DV6g
Carbs4% DV13g
Fiber8% DV2g
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