Chicory soup with Dutch shrimps

If necessary, cut the inner core from the chicory stalks. Cut 1 small or half-string of chicory into narrow strips and divide the rest of the chicory into rough strips.

Heat the oil in a soup pan and stir-fry, chopped the chicory and the shallots for 5 minutes without coloring them brown.

Pour hot water over the fine chicory strips, then rinse cold water and drain.

Add the meat broth to the fried chicory and the shallots and cook gently for 10 minutes. Puree the soup.

Add freshly ground pepper, orange juice and grater. Stir in the crème fraîche, thyme or tarragon and the fine chicory strips and heat the soup without cooking.

Pour the hot soup into plates or bowls and spread the shrimp over it.