Chicory cream soup

Chicory Cream Soup – A Healthy and Delicious Indulgence

Chicory cream soup is an elegant and healthy dish, perfect for cool days or a sophisticated dinner. The chicory, with its slightly bitter taste and delicate texture, transforms into a creamy and comforting soup that will surely surprise your taste buds. In this recipe, I will guide you step by step to achieve a perfect soup, full of flavors and nutrition.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total: 45 minutes
Servings: 4-6

Necessary Ingredients:

- 500 g chicory (choose fresh, green, and firm leaves)
- 3 medium potatoes (for a creamy texture, use starchy potatoes)
- 1 large onion (adds sweetness to the soup)
- 2 cloves of garlic (for a flavorful taste)
- 50 ml olive oil (for a health boost)
- Salt and pepper to taste
- 2 tablespoons of cream (optional, for a creamy finish)
- Bread croutons (for a crunchy element)

A Bit of History:

Chicory cream soup has deep roots in European cuisine, being a recipe that has evolved over time. This soup is often associated with sophisticated dishes, served in fine dining restaurants, but it can easily be made at home, bringing a touch of elegance to everyday meals.

Step by Step – Preparing the Soup:

1. Preparing the Chicory: Start by cleaning the chicory. Remove the outer leaves that are wilted or damaged and wash them well under cold running water. Cut a few tender tips from 2-3 chicory heads and set aside for decoration.

2. Sautéing the Onion and Garlic: In a large pot, add the olive oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the crushed garlic and stir for one minute, being careful not to burn it.

3. Adding the Chicory: Cut the chicory into smaller pieces and add them to the pot. Let them sauté for 3-4 minutes until they soften slightly.

4. The Potatoes: Peel and cut the potatoes into small cubes to cook faster. Add them to the pot and mix well.

5. Boiling the Vegetables: Pour water (about 2 liters) into the pot, enough to cover the vegetables. Add salt and pepper to taste. Cover the pot and let it boil for 20 minutes or until the vegetables are completely soft.

6. Blending the Soup: Once the vegetables are cooked, use an immersion blender to puree the mixture until you achieve a smooth consistency. If the soup is too thick, you can add a little water from the reserved broth until you reach the desired consistency.

7. Finalizing the Soup: Place the soup over low heat, add the cream, and mix well. Let the soup simmer gently for 2-3 minutes, then taste and adjust the seasoning if necessary.

8. Preparing the Croutons: In a pan, melt a little butter and toast the bread cubes until they turn golden and crispy. These will add a delicious texture to the soup.

9. Serving: Pour the soup into bowls, add the croutons on top, and decorate with the chicory tips set aside.

Serving Suggestions:

This chicory cream soup pairs excellently with a fresh green salad and a slice of whole-grain bread. It can also be accompanied by a glass of dry white wine, which will complement the delicate flavors of the chicory.

Nutritional Benefits:

Chicory is rich in fiber, vitamins A, C, and K, as well as antioxidants. This low-calorie soup (approximately 150-200 calories per serving) is ideal for a healthy lunch or a light dinner. The olive oil provides healthy fats, while the potatoes offer a good source of complex carbohydrates.

Possible Variations:

- Add Cheese: A goat cheese or parmesan added at the end will provide a more intense flavor and a creamy touch.
- Enrich with Herbs: You can add fresh herbs, such as dill or parsley, during boiling to enhance the flavors.
- Spicy Soup: If you prefer a spicier taste, add a pinch of chili flakes during cooking.

Frequently Asked Questions:

1. Can I use frozen chicory? Yes, but the flavor will be slightly different. Make sure to thaw and drain them well before use.
2. How can I store the soup? Store the soup in the refrigerator in an airtight container for 3-4 days. You can freeze it for up to 3 months.
3. Can I make the soup vegan? Yes, replace the cream with a plant-based alternative and use coconut oil or another vegetable oil.

Cooking is an art, and like any artist, each cook will add their own style. So, feel free to experiment and adapt the recipe according to your personal preferences. Enjoy your meal!