Tournay Triple - Cream of Chicory Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Remove the bitter cones at the base of each piece of chicory by cutting out the section with a sharp knife.

Chop 2 pieces of chicory thinly and roughly cut the other 6 into large pieces.

Put the large pieces of chicory into a large pot.

Crush 2 cloves of garlic with a garlic press into the large bowl with the large chicory pieces.

Peel the potatoes and cut them into cubes; add them to the pot with the chicory and garlic.

Sprinkle rolled oats and thyme into the pot.

Pour in 34 ounces of water flavored with a chicken stock cube.

Measure 13.4 ounces of heavy cream in a measuring cup and add it to the ingredients in the pot.

Mix the contents of the pot with a wooden spoon and cover the pot.

Bring to a boil and cook on medium heat for 20 minutes.

After 20 minutes, blend the ingredients together to create a smooth creamy texture.

Melt a pad of butter and some olive oil in a large saucepan.

Add the small pieces of chicory sliced earlier to the pan and stir until slightly cooked and covered in butter.

Serve the soup in a shallow bowl and top with the cooked chicory slices.

Garnish the soup with some sprigs of chervil and finely grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens