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Chicory soup with blue cheese
 
 
4 ServingsPTM35 min

Chicory soup with blue cheese


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Directions

  1. Fry the onion and garlic in the olive oil. Fry the chicory and the potato for about 2 minutes.
  2. Add the chicken broth and simmer for about 20 minutes at medium height.
  3. Add the whipped cream, puree the soup with a hand blender and season with salt and pepper.
  4. 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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