How to cook - Chicory soup (endives)

Heat olive oil in a large pot over medium heat.

Add the diced onion and minced garlic, sauté until the onion is translucent.

Stir in the chopped chicory and cook for another 2-3 minutes until slightly wilted.

Add the diced potatoes, vegetable broth, salt, pepper, and nutmeg to the pot.

Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.

If using, stir in the heavy cream and heat through without boiling.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

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