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🍲 Creamy Chicory and Leek Soup with Crispy Croutons

173 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 2 chicory
• 80 g rye bread (2 slice)
• 2 garlic cloves
• 2 tbsp butter
• 1 tbsp flour
• 200 ml milk
• 600 ml vegetable broth
• salt
• nutmeg
• white pepper
• 1 tsp cumin

Instructions

1. 1. Thoroughly wash the leek and chicory under running water.
2. 2. Halve the vegetables lengthwise and let them drain well in a sieve.
3. 3. Slice the leek into thin, fine rings.
4. 4. Remove the hard, bitter core at the bottom of the chicory using a small knife.
5. 5. Cut the rest of the chicory into strips about half a centimeter wide.
6. 6. Peel the garlic cloves and chop them finely.
7. 7. Melt one tablespoon of butter in a large pot over medium heat.
8. 8. Add the leek, chicory, and garlic to the pot.
9. 9. Sauté the vegetables while stirring constantly until they are soft but still pale.
10. 10. Stir in the flour to mix it with the vegetables.
11. 11. Deglaze everything with the milk and vegetable broth.
12. 12. Season the soup with salt, ground nutmeg, fresh pepper, and cumin.
13. 13. Cut the rye bread into small, even cubes.
14. 14. Heat the remaining butter in a separate frying pan until it starts to foam slightly.
15. 15. Add the bread cubes to the pan and fry them until golden brown, stirring constantly.
16. 16. Taste the soup and adjust the seasoning if needed.
17. 17. Divide the hot soup among pre-warmed plates.
18. 18. Top the soup with the crispy bread cubes and serve immediately.

Nutrition per serving

• kcal: 173
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 18 g