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Chicory soup with KANZI® apple

  • 6 portions
  • Total time: 30 mins
  • Preparation time: 30 mins

Velvety Chicory, Apple & Mustard Harmony

Warm, soothing chicory soup given a twist — tangy coarse mustard, creamy finish, and crunchy slices of KANZI® apple that bring in a juicy counterpoint. This recipe blends mellow potatoes, mild onion, and floral cress, all lifted by a touch of wine and rich cream. Ideal for cozy evenings, sharing with friends, or anytime you’re craving flavour with depth. Easy to follow. Luxurious to taste.
Kanzi Apple

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

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ENERGY

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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