feed me classics
Recipe: Grandma Ditje’s Chicory Soup
Soup warms you, soup is nostalgia and soup brings people together. Especially your grandmother’s soup always tastes so good. That’s why in Oma’s soep (Grandma’s Soup), grandmothers share their favorite recipes and personal stories. 50 delicious recipes with a great story—we’re fans. Editorial favorite: Grandma Ditje’s chicory soup.
door Sharon van Lokhorst
This recipe is already several decades old. Grandma Ditje served this soup on special occasions or when guests came over. It’s delicious as a starter. ‘Do take the time to make this soup; it needs to reduce for 1 hour,’ says Grandma Ditje.
How to make chicory soup
- Melt the butter in a soup pot and sauté the onion until translucent.
- Add the chicory, thyme and some freshly ground black pepper and fry everything for a minute, stirring as you go.
- Deglaze with the white wine. Add the unwhipped heavy cream and poultry stock and boil for 2 minutes.
- Then turn the heat down low and let the soup reduce for 1 hour.
- Then pour the soup through a fine sieve.
- Blend the whipped cream into the soup using a (stick) blender.
- Season the soup with sea salt and freshly ground black pepper and, if necessary, add some water to dilute it.
- For the garnish, briefly fry the chicory in the butter and season with sea salt and freshly ground black pepper.
- Place the fried chicory in the soup bowls before serving.
- Pour the frothy soup over it and garnish with finely chopped tarragon.
Title: Oma’s soep
Author: Irene Fritschy
Price: €19,99
Publisher: Becht
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