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Soups and Starters Recipes -
Chicory Soup Recipe
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Soups and Starters
Recipes
-
Chicory Soup Recipe
Ingredients
Serve
4
-
75 g/3 oz
butter
-
1 onion, diced
-
2 chicory
heads, finely chopped
-
50 ml/2 fl oz
dry white wine
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1 liter/13fl
pints milk
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250 ml/8fl oz
Chicken Stock
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2 tablespoons corn
flour
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2 tablespoons
grated Parmesan cheese
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8 slices of
stale bread, buttered
-
salt and pepper
Method:
-
Heat 50 g/2 oz of the butter in a pan over a low
heat. Add the onion
and fry until golden. Add the chicory and cook
gently in the butter for 10 minutes, then season
with
salt and pepper to taste.
-
Pour in the wine and when this has
evaporated,
stir in most of the milk and the stock. Bring to
the boil.
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Mix the
corn flour with the remaining
milk and add to the pan, stirring constantly.
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Cook
for 25 minutes over
a medium heat, then whisk in the grated Parmesan
cheese and the remaining butter, cut into
pieces.
-
Toast the stale bread in a preheated oven,
200°C (400°F),
Gas Mark 6, for about 10 minutes until golden
brown.
-
Place the toast in warmed soup bowls and
pour the soup over.
Serve hot.
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