- Cream of Chicory Soup
- (Crema Di Cicoria)
- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
For the Soup:
3 and 1/2 oz (100 grams) shelled peas
1 lb 2 oz (500 grams) chicory, chopped
18 fl oz (500 ml) milk
2 oz (50 grams) plain flour
3 oz (80 grams) butter
1 tablespoon chopped fresh flat-leaf parsley
Salt and pepper
Parmigiano cheese, freshly grated, for serving
- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Soup:
Bring the stock to a boil in a saucepan.
Melt 1 oz (25 grams) of the butter in another pan.
Add the peas, cover and cook over a low heat for about 5 minutes.
Season with salt.
Pour in the stock and cook for about 20 minutes.
Melt the remaining butter in another saucepan.
Stir in the flour.
Gradually stir in the milk.
Cook, stirring constantly, until thickened.
Season with salt and pepper.
Add the chicory, cover and cook over a low heat for about 15-18 minutes.
Transfer to a food processor and process to a puree.
Pour into a soup tureen and sprinkle with the parsley.
Serve with Parmigiano cheese. Serves 4.
- That's it!
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