Creamy Chicory Soup

Ingredients

• 250 g chicory
• 1 Shallot
• 1 tbsp butter
• 0.5 tsp Sugar
• 1 tbsp Lemon Juice
• 2 tsp flour
• 500 ml vegetable broth
• 100 ml heavy cream (at least 30% fat)
• Salt
• Pepper (freshly ground)
• nutmeg
• chives rings

Instructions

1. 1.

   Wash, trim and cut the chicory into narrow rings; set aside delicate tips for garnish. Peel and dice the shallot.

2. 2.

   In a pot melt butter until foamy, then sauté the shallot cubes until translucent. Add chicory briefly, sprinkle sugar, drizzle lemon juice, and dust with flour. Pour in broth, bring to a boil, cover, and simmer over low heat for about 10 minutes.

3. 3.

   Puree the mixture finely, return it to the pot, add heavy cream, bring to a gentle boil, season with salt, pepper, and nutmeg. Garnish with reserved chicory tips and sprinkle chives rings before serving.