Chicory-Leek Soup

Ingredients

• 1 stalk leek
• 2 chicories
• 80 g rye bread (2 slices)
• 2 Garlic cloves
• 2 tbsp butter
• 1 tbsp flour
• 200 ml milk
• 600 ml Vegetable Broth
• Salt
• nutmeg
• white pepper
• 1 tsp cumin

Instructions

1. 1.

   Clean and halve the leeks and chicories, rinse thoroughly, then let drain. Slice the leek into thin rings. Trim the bitter, wedge-shaped stem of each chicory with a small sharp knife and cut into strips about ½ cm wide. Peel and finely chop the garlic cloves. Melt about 1 tbsp butter in a pot. Add the leeks, garlic, and chicories; sauté until translucent while stirring. Stir in the flour, then deglaze with milk and vegetable broth. Season the soup with salt, nutmeg, freshly ground white pepper, and cumin. Bring to a boil, then reduce heat and simmer gently for about 10 minutes.

2. 2.

   Meanwhile cube the rye bread. Heat the remaining butter in a pan until it foams slightly. Add the bread cubes and continuously stir until golden brown. Taste the soup, ladle onto preheated plates, and sprinkle with the toasted croutons before serving.