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Ashley Hume Saar
Chicory soup with Dutch shrimps
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Ingredients
Directions
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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.
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Heat the oil in a soup pan and stir-fry, chopped the chicory and the shallots for 5 minutes without coloring them brown.
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Pour hot water over the fine chicory strips, then rinse cold water and drain.
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Add the meat broth to the fried chicory and the shallots and cook gently for 10 minutes. Puree the soup.
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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.
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Pour the hot soup into plates or bowls and spread the shrimp over it.
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Nutrition
290Calories
Sodium0% DV0g
Fat37% DV24g
Protein16% DV8g
Carbs3% DV9g
Fiber0% DV0g
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