Soups and Starters Recipes - Chicory Soup Recipe

  
 

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

  • 1 liter/13fl pints milk

  • 250 ml/8fl oz Chicken Stock

  • 2 tablespoons corn flour

  • 2 tablespoons grated Parmesan cheese

  • 8 slices of stale bread, buttered

  • salt and pepper

Method:

  1. 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.

  2. Pour in the wine and when this has evaporated, stir in most of the milk and the stock. Bring to the boil.

  3. Mix the corn flour with the remaining milk and add to the pan, stirring constantly.

  4. Cook for 25 minutes over a medium heat, then whisk in the grated Parmesan cheese and the remaining butter, cut into pieces.

  5. Toast the stale bread in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until golden brown.

  6. Place the toast in warmed soup bowls and pour the soup over. Serve hot.