Filter
Reset
Sort ByRelevance
Ashley Hume Saar
Chicory soup with Dutch shrimps
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
35 minSmall dishdried fig, full red wine, honey, cinnamon stick, Parmesan cheese, pancetta, breakfast bacon, olive oil, celery, White beans, garlic, parsley, white balsamic vinegar, White bread, mineral water with carbonic acid, flour, egg, peanut oil, sage, basil,antipasti misti
-
10 minAppetizerswede, shallot, olive oil, powdered sugar,roasted swede with scallions from the oven
-
30 minLunchsweet potato, root, paprika, garlic, cardamom powder, turmeric, cinnamon powder, cayenne pepper, vegetable stock, pumpkin seeds, Sesame seed, honey, cottage cheese, lime, Red pepper,sweet-potato soup with pumpkin seeds and sesame
-
20 minAppetizerCamembert, fresh thyme leaves, pistolets, olive oil with,fondue of camembert
Nutrition
290Calories
Sodium0% DV0g
Fat37% DV24g
Protein16% DV8g
Carbs3% DV9g
Fiber0% DV0g
Loved it