- 3 chicory stumps
- 1/2 leek (preferably only white parts)
- 3 medium-sized floury potatoes
- 1 garlic clove
- olive oil
- 1 liter vegetable or chicken stock
- pepper and salt to taste
- optional: dash of cream
- optional: parsley blended with olive oil, pepper and salt for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- potato peeler
- medium-sized pan
- wooden spoon
- (immersion) blender
Preparation — 10 minutes
RINSE the leek, remove the outer leaves and chop into pieces. PEEL and coarsely chop the garlic clove. REMOVE the hard parts and outer leaves of the chicory and coarsely chop it. If you like, you can keep a bit of chicory aside and finely chop it for garnish. The crunchy parts will also make this soup even more delicious. PEEL the potatoes and chop them into small pieces.
Finishing the chicory soup — 20 minutes
HEAT olive oil in a medium-sized pan and cook the garlic for about a minute. ADD the leek and potato and cook it a few minutes more. Then also ADD the chicory and cook it some more. POUR the stock into the pan and bring to a boil.
Turn down the heat and let it simmer on low heat for about 10 minutes, depending on the size of the potatoes. If the potatoes are done, BLEND the smooth using a (immersion) blender until it’s smooth. SEASON with pepper and salt and serve with a bit of cream, finely chopped chicory and parsley oil. Enjoy!