Chicory soup (5)
Instructions
In a pan with 150 cl of water put the potatoes peeled and cut into chunks, grated carrots and cut into fillets, the celery into small pieces, peeled tomatoes without seeds and salt.
Simmer slowly for about an hour.
Meanwhile, clean and rinse the chicory, lessatela in lightly salted water, sgocciolatela, iron the paper in cold water, drain again and add to vegetables in cooking.
In individual bowls put the toasted bread slices, pour into each part of the vegetables with broth and sprinkle of grated pecorino cheese.
Ingredients and dosing for 4 persons
- 400 g of potatoes
- 2 yellow carrots
- 5 fresh tomatoes
- 1 costa of celery
- 60 g of chicory salad
- Salt
- 100 g of grated pecorino cheese