Brussels bisque
Instructions
In a saucepan, sauté the chicory into fine strips with butter and chopped onions.
Sprinkle with flour and cook for 5 minutes stirring.
Add the broth and cook for another 15 minutes.
Add salt, add an egg yolk diluted with cream, plenty of grated Parmesan cheese and serve.
Ingredients and dosing for 4 persons
- 500 g of belgian chicory salad
- 50 g of butter
- 2 onions
- 2 tablespoons of flour
- 100 cl of broth
- 1 egg yolk
- 2 tablespoons of cream
- Grated parmesan cheese
- Salt