Cream Soup of Chicory and Sweet Potatoes

Ingredients

• 350 g chicory
• 250 g sweet potatoes
• 1 handful smooth parsley
• 2 shallots
• 30 g Butter
• 1 tsp Honey
• 800 ml vegetable broth
• 120 ml whipping cream
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Wash the chicory, halve it, remove the bitter stems and chop the rest finely. Peel and dice the sweet potatoes. Wash the parsley, shake dry and chop the leaves. Peel and dice the shallots.

2. 2.

   Heat the butter in a pot, sauté the shallots, chicory and sweet potatoes. Drizzle with honey and let caramelize. Deglaze with broth and bring to a boil.

3. 3.

   Cook for about 30 minutes, then blend finely. Reheat with 100 ml cream and season with salt and pepper. Serve in bowls, allow remaining cream to swirl decoratively and sprinkle with chopped parsley.