Chicory soup (4)
Instructions
Peel the chicory and cut it into strips.
Saute the chopped onions in a knob of butter and 2 tablespoons oil.
Add the chopped parsley and after a few minutes, chicory, stir and let stand for 5 minutes.
Join 125 cl water, nuts and a pinch of salt.
Bake, covered, and on fire, for 1 hour.
Toast the bread and not rub with garlic.
Serve the soup with bread and grated with abundant grain.
Ingredients and dosing for 4 persons
- 1000 g of chicory salad
- Parsley
- 2 dice
- 8 slices homemade bread stale
- 1 clove of garlic
- Abundant of grana
- 2 tablespoons of olive oil
- 1 walnut butter
- 1 == Pto Meeting