Chicory soup

Name: chicory soup
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 350 g chicory; 2 onion; 1 crumbly potato; 25 g unsalted butter; 380 ml poultry feast pot; 600 ml tap water; 2 twig parsley; 2 chicken broth tablet; 125 ml fresh cream

Belgian soup with chicory, onion, potato, poultry meat, parsley, chicken broth and whipped cream.

Ingredients

Kitchen Stuff

1 blender

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.