Chicory cream soup

Chicory cream soup with beetroot and almonds

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

I invite you to discover a delicious and comforting recipe, perfect for cool days or for a light yet refined dinner. This chicory cream soup with beetroot and almonds is not only nourishing but also full of subtle flavors that harmoniously blend together.

The origins of chicory soup are deeply rooted in the culinary traditions of many cultures, appreciated for its bitter taste that transforms into a delicate sweetness when cooked. Chicory is a beautiful vegetable with a crunchy texture and excellent nutritional profile, rich in vitamins A, C, and K, as well as dietary fiber.

Necessary ingredients:

- 4 fresh chicories
- 2 leeks
- 500 g sour cream
- 2-3 beetroots
- 150 g roasted or baked almonds
- 3 cloves of garlic
- salt, pepper, and nutmeg (to taste)
- turkey broth or water

Step by step in preparing the soup:

1. Preparing the beetroots: Start by roasting the beetroots. Wrap them in aluminum foil and place them in the preheated oven at 200 degrees Celsius. Roast for about 30-40 minutes, or until soft. Once roasted, let them cool slightly, then peel and cut into cubes. Beetroot not only adds a vibrant color to the soup, but it is also full of antioxidants.

2. Preparing the chicories: Wash the chicories under a stream of cold water. Remove the outer leaves and scoop out the core to reduce bitterness. Place them in a bowl of cold water for about 10 minutes. This step helps maintain their crunchiness and eliminates the bitter taste.

3. Chopping the vegetables: Cut the leeks into pieces of about 5 cm and prepare the garlic by chopping it finely. After draining the chicories, cut them into small cubes so that they integrate perfectly into the soup.

4. Cooking the vegetables: In a large pot, heat a little oil over medium heat. Add the leeks and sauté for 3-4 minutes until they become slightly soft. Then, add the garlic and chicories, sautéing them together for 5 minutes. This combination will develop deep and pleasant flavors.

5. Boiling the soup: Add the turkey broth or water to the pot, allowing the vegetables to simmer over low heat for 10-15 minutes until tender. When the vegetables are almost cooked, add the beetroot cubes and let the soup simmer for a few more minutes.

6. Blending: Remove the pot from the heat and use an immersion blender to turn the soup into a fine cream. You can also use a traditional blender, but you will need to let the soup cool slightly before transferring it.

7. Finalizing the soup: Once you have achieved a creamy texture, add the sour cream, mixing well. Adjust the taste with salt, pepper, and nutmeg according to your preferences. Nutmeg will add a warm and aromatic note.

8. Adding the almonds: Roasted almonds can be chopped in a food processor and added to the soup. They not only provide an extra texture but also bring a unique flavor that perfectly complements the blend of aromas.

9. Serving: Bring the soup to a quick boil, then let it cool slightly before serving. You can garnish it with a few whole roasted almonds on top for a pleasing visual effect and an extra crunch.

Practical tips:

- If you want a lighter soup, you can replace the sour cream with Greek yogurt or light sour cream.
- Chicories can be replaced with other vegetables with a similar taste, such as Brussels sprouts or even spinach for a different version.
- The soup can be stored in the refrigerator for 2-3 days and is delicious when reheated.

Personal note: This chicory cream soup with beetroot and almonds is perfect to be served with a slice of toasted bread with garlic butter or with crunchy croutons. If you like to experiment, add a few fresh dill or parsley leaves for an extra touch of freshness.

Calories and nutritional benefits: A serving of chicory cream soup contains approximately 300-350 calories, depending on the amount of sour cream used. It offers a rich source of vitamins and minerals, being beneficial for digestion and having anti-inflammatory properties due to the beetroots and chicories.

Frequently asked questions:

1. Can I use frozen chicory?
- I recommend using fresh chicory for the best texture and taste, but if you don't have any on hand, you can also use the frozen version.

2. How can I make the soup vegan?
- Replace the sour cream with a plant-based alternative, and the turkey broth with water or vegetable broth.

3. What wine pairs well with this soup?
- A dry white wine, such as Sauvignon Blanc or Chardonnay, will perfectly complement the delicate flavors of the soup.

I hope this recipe inspires you to create a delicious and comforting soup that brings a touch of warmth to your days. Enjoy!

 Ingredients: 4 endives, 2 leeks, 500 g sour cream, 2-3 beets, 150 g roasted or baked almonds, 3 cloves of garlic, salt, pepper, nutmeg, turkey broth or water