Ardennes Chicory Soup – Soupe a Liter’ardennaise

Clean the chicory, rinse and cut into 1/2 cm thick slices. From the leek, chop the dark green, rinse the yellow pieces and also cut into 1/2 cm thick slices. Remove the skin from the potatoes, rinse and chop. Melt the butter in a saucepan, sauté the chicory and leek briefly in the butter while stirring, add the diced potatoes and pour in the milk. Season the soup with salt and pepper and let it boil, stirring occasionally, then simmer at low temperature with the lid closed for 45 minutes. Mix the yolks with the whipped cream and add to the soup, sprinkle with chives before serving. Tip: The soup tastes heartier and is more filling if 100-200 g of cooked ham, cut into fine strips, is heated in the soup.

Our tip: Fresh chives are much more aromatic than dried ones!

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