Chicory Cream Soup

Ingredients

• 400 g chicory
• 1 l meat broth
• 4 tbsp parmesan
• 200 g heavy cream
• Pepper
• Salt

Instructions

1. 1.

   Wash and trim the vegetables, cut into leaves (set aside some tender inner leaves), then simmer in broth for about 20 minutes. Remove from heat and blend with parmesan, stir in cream, season with salt and pepper.

2. 2.

   Serve on preheated plates, garnished with the reserved chicory leaves.