|Water/White stock||1 1⁄4 Pint|
|Lemon juice||1 Tablespoon, squeeze|
|Butter||1⁄2 Tablespoon (Knob Of Extra Butter)|
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.
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