Pho–The Art of Soup
Blending Chinese ginger with French baguettes, Vietnam’s cuisine is a true global potpourri of...
Chicory Soup with Diced Bacon
A rich, creamy soup studded with crispy bacon cubes, delivering a harmonious burst of flavor. Perfect for any occasion, it promises an unforgettable culinary experience.
Cooking time: 40 minutes
Ingredients for the soup
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Butter |
| 80 | g | Bacon cubes |
| 80 | g | Spring onions, cleaned without dark green leaves |
| 500 | g | White chicory |
| 1/4 | l | Vegetable soup (cubes) |
| 1 | Floury potato (80 g), peeled | |
| 3 | tablespoon(s) | Creme fraiche |
| Salt | ||
| Pepper from the mill | ||
| 1 | splash(es) | Lemon juice |
For the garnish
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | White chicory | |
| 20 | g | Butter |
| 1/2 | tablespoon(s) | Granulated sugar |
| 2 | tablespoon(s) | Chives, cut into rolls |
Preparation:
-
Melt the butter in a large pan. Add the diced bacon and fry until crispy. Remove the bacon with a slotted spoon, drain on kitchen paper, and set aside.
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Finely slice the spring onions and sauté them in the remaining bacon butter until soft and fragrant.
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Halve the chicory, remove the stalk, and chop roughly. Add it to the pan with the onions, season with a pinch of salt, and fry for 3–4 minutes. Pour in the vegetable soup.
-
Cut the potatoes into cubes and add them to the soup. Simmer over medium heat for about 20 minutes, until the potatoes are tender.
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Using a hand blender, puree the soup until smooth. If needed, add extra vegetable soup or water to reach your desired consistency. Stir in the crème fraîche and blend briefly. Season to taste with salt, pepper, and a splash of lemon juice.
-
Cut the chicory into fine strips. Melt butter in a small pan, add the sugar, and fry the chicory strips briefly. Season lightly with salt.
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Blend the hot soup once more before serving. Ladle into bowls and garnish with the fried chicory strips, crispy bacon, and chopped chives.
