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Cream Of Chicory Soup

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  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)
  Cornflour 2 Tablespoon
  Parmesan cheese 2 Tablespoon, grated
  Stale bread slices 8 , buttered
  Salt To Taste
  Pepper To Taste

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2125 Calories from Fat 1032

% Daily Value*

Total Fat 117 g179.7%

Saturated Fat 69.1 g345.6%

Trans Fat 0 g

Cholesterol 303.3 mg101.1%

Sodium 2964.3 mg123.5%

Total Carbohydrates 203 g67.6%

Dietary Fiber 14.2 g56.9%

Sugars 61.8 g

Protein 65 g129.9%

Vitamin A 202.6% Vitamin C 64.9%

Calcium 181.9% Iron 45.1%

*Based on a 2000 Calorie diet

Cream Of Chicory Soup Recipe