Cream Of Chicory Soup
|Butter||3 Ounce (75 Gram)|
|Onion||1 , diced|
|Chicory heads||2 , finely chopped|
|Dry white wine||2 Fluid Ounce (50 Milliliter)|
|Milk||1 Liter (1 3/4 Pints)|
|Vegetable stock/Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Parmesan cheese||2 Tablespoon, grated|
|Stale bread slices||8 , buttered|
1. Heat 50 g (2 oz) of the butter in a saucepan over a low heat, add the onion and cook until golden. Add the chicory and cook slowly in the butter for 10 minutes, then season to taste with salt and pepper. Pour in the wine, and when this has evaporated, stir in most of the milk and the stock. Bring slowly to the boil. Mix the cornflour with the remaining milk and add to the pan, stirring constantly to avoid lumps.
2. Cook for 25 minutes over a moderate heat, then whisk in the grated Parmesan and the remaining butter, cut into pieces.
3. Meanwhile, toast the stale bread in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes, or until golden brown. Put the toast into warmed soup bowls and pour the soup over.