Chicory and potato soup
Instructions
Dice the potatoes, wash them and let them add the chopped garlic and parsley.
Pepper, cook top and covered for 15 minutes, add the chicory cut into strips and soak with 125 cl of stock.
Cook for 20 minutes and serve with abundant grain.
Ingredients and dosing for 4 persons
- 5 potatoes
- 1 chopped garlic and parsley
- Pepper
- 200 g of chicory salad by cutting
- 125 cl of broth
- Abundant of grated parmesan cheese