Curry-chicory soup with bacon and pieces of apple

Remove the outer leaves from the bushes of chicory. Cut a piece from the bottom. Cut the chicory into thin strips.

Cut the peeled apple into four. Remove the core and cut the parts into small pieces.

Fry the bacon cubes in a frying pan until crispy.

Heat the butter in a soup pot.

Stir the flour through the butter with a whisk.

Let this mixture gently bake for 2 minutes on a low heat.

Then add the broth little by little.

Keep stirring with the whisk.

Add the chicory strips and apple pieces as the stock.

Let everything simmer for 4 minutes.

Stir the bacon cubes and curry powder through the soup.

Bring the soup to taste with salt.

Serve the soup in bowls or in deep plates.