Chicory soup with KANZI® apple

  • 6 portions
  • Preparation time: 30 minutes

INGREDIENTS

  • 500 g chicory

  • 1 large onion

  • 2 medium potatoes (approx. 300 g)

  • 2 tbsp butter

  • 200 ml white wine

  • 500 ml vegetable stock (from a cube)

  • 2 bay leaves

  • 1 KANZI® apple

  • 200 ml cream

  • 2 tbsp coarse mustard

  • ½ pots of cress

INSTRUCTIONS

  1. Chop the endives into 2 cm strips, remove the ends.
  2. Finely chop the onion. Peel the potatoes and cut them into small cubes.
  3. Cut the KANZI® apple into very fine slices and chop the slices into thin strips.
  4. Heat the butter in a large (soup) pan, then fry the onion for 3 minutes. Add the endive and potatoes and cook for a few minutes. De-glaze with the white wine and allow to cook for a few minutes. Add the stock and bay leaf. Put on a lid and allow the soup to simmer gently for 15 minutes.
  5. Remove the bay leaves from the soup and add the cream and mustard. Mix the soup with a blender and season to taste with pepper and salt. Keep warm over a low heat.
  6. Serve the soup with the apple strips and garnish with the cress.

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