Rarely do I get Cosmin to try something before I portion it up. I'm very much of the 'you'll get what you're given' category of girlfriend and Cosmin is firmly (and voluntarily) in the 'if it's food I'll eat it' category of boyfriend. I did however, wisely invite to him to taste this from the pan.
Chicory can be bitter, especially if it is not kept in the dark, and I bought ours from a very brightly lit supermarket. Cosmin took one taste and backed out of the kitchen, grabbing an apple on his way.
My vegetarian sister on the other hand was all for it, as was I. It really does need a dollop or two of sour cream to take the bitterness down a notch or two, and then it's really delicious, albeit not quite so healthy.
- 1 onion finely diced
- 1.5 tbsp butter
- 1 leek finely diced
- 1 stick celery finely diced
- 1 small potato (appx 160g) finely diced
- 440g chicory finely sliced
- Pinch nutmeg
- 1.5 litres vegetable stock
- Salt and pepper to taste
- Sour cream
- Chicory leaves
NUTRITIONAL CONTENT PER PORTION
- Calories | 112
- Fat | 4.7g
Serves | 6
Prep Time | 10 minutes
Cooking Time | 40 minutes
- Sauté the onion in the butter until it is translucent.
- Add the rest of the ingredients and sweat for 6-7 minutes.
- Stir in the nutmeg and season to taste with salt and pepper.
- Add the vegetable stock, cover with a lid, bring to the boil and simmer for 30 minutes.
- Blend two thirds of the soup and mix with the unblended soup.
- Serve with sour cream and chicory leaves.