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CHETNEY
Chicory soup with blue cheese
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Ingredients
Directions
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Fry the onion and garlic in the olive oil. Fry the chicory and the potato for about 2 minutes.
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Add the chicken broth and simmer for about 20 minutes at medium height.
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Add the whipped cream, puree the soup with a hand blender and season with salt and pepper.
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Crumble some blue cheese in the soup and garnish with a leaf of white or red chicory with extra cheese.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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