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🍲 Creamy Chicory Soup

223 kcal · 30 min · 4 servings

Ingredients

• 3 chicory
• 1 onion
• 200 g floury potatoes
• 1 tbsp ghee
• 1 tbsp flour
• 800 ml vegetable broth
• lemon juice
• 1 pinch sugar
• salt
• freshly ground pepper
• 1 tsp toasted fennel seeds
• chervil (for garnish)

Instructions

1. 1. Wash the chicory thoroughly.
2. 2. Cut the chicory in half lengthwise.
3. 3. Remove the hard core at the bottom end.
4. 4. Cut the chicory leaves into thin strips.
5. 5. Set aside some nice leaves for garnishing.
6. 6. Peel the onion.
7. 7. Finely chop the onion.
8. 8. Peel the potato.
9. 9. Cut the potato into small cubes.
10. 10. Heat the ghee (clarified butter) in a pot.
11. 11. Sauté the onion until translucent.
12. 12. Add the chopped chicory and potato cubes.
13. 13. Let everything sweat for a short time.
14. 14. Dust the vegetables with flour.
15. 15. Stir the flour in well.
16. 16. Pour in the broth.
17. 17. Bring the soup to a boil.
18. 18. Reduce the heat.
19. 19. Simmer the soup covered on low heat for about 20 minutes.
20. 20. Stir occasionally.
21. 21. Add more broth if necessary.
22. 22. Puree the soup until smooth.
23. 23. Season the soup with lemon juice.
24. 24. Add a little sugar.
25. 25. Season with salt and pepper to taste.
26. 26. Fill the soup into bowls.
27. 27. Sprinkle the soup with fennel.
28. 28. Garnish the soup with the reserved chicory leaves.
29. 29. Decorate the bowls with chervil.
30. 30. Serve the soup.

Nutrition per serving

• kcal: 223
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 30 g