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Chicory soup with KANZI® apple
Warm, soothing chicory soup given a twist — tangy coarse mustard, creamy finish, and crunchy slices of KANZI® apple that bring in a juicy counterpoint. This recipe blends mellow potatoes, mild onion, and floral cress, all lifted by a touch of wine and rich cream. Ideal for cozy evenings, sharing with friends, or anytime you’re craving flavour with depth. Easy to follow. Luxurious to taste.
1. Chop the endives into 2 cm strips, remove the ends.
2. Finely chop the onion. Peel the potatoes and cut them into small cubes.
3. Cut the KANZI® apple into very fine slices and chop the slices into thin strips.
4. Heat the butter in a large (soup) pan, then fry the onion for 3 minutes. Add the endive and potatoes and cook for a few minutes. De-glaze with the white wine and allow to cook for a few minutes. Add the stock and bay leaf. Put on a lid and allow the soup to simmer gently for 15 minutes.
5. Remove the bay leaves from the soup and add the cream and mustard. Mix the soup with a blender and season to taste with pepper and salt. Keep warm over a low heat.
6. Serve the soup with the apple strips and garnish with the cress.
