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Chicory Soup

Ingredients
  Chicory 9 Ounce
  Leeks 2
  Water/White stock 1 1⁄4 Pint
  Seasoning To Taste
  Butter/Margarine 1 Ounce
  Flour 1 Ounce
  Milk 1⁄2 Pint
  Lemon juice 1 Tablespoon, squeeze
  Butter 1⁄2 Tablespoon (Knob Of Extra Butter)
Directions

Chop the chicory into small pieces, and slice the leeks.
Put into a saucepan with the water or stock and seasoning and simmer until tender.
Rub through a sieve.
Make a white sauce with the butter, flour and milk, add the chicory puree, and lemon juice.
Re-season to taste.
This soup is improved if a knob of butter is added just before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 787 Calories from Fat 344

% Daily Value*

Total Fat 39 g60%

Saturated Fat 23.3 g116.3%

Trans Fat 0 g

Cholesterol 101.1 mg33.7%

Sodium 287.8 mg12%

Total Carbohydrates 99 g32.9%

Dietary Fiber 17.5 g70%

Sugars 28.9 g

Protein 21 g41.5%

Vitamin A 434.7% Vitamin C 185.6%

Calcium 75.3% Iron 62.5%

*Based on a 2000 Calorie diet

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Chicory Soup Recipe