CookEat Recipe
Chicory and Asparagus Soup
Chicory, asparagus and courgette simmer with onion until tender. Tarragon is added at the end and lemon wedges accompany the soup.
Method
Steps
Step 1
Trim and slice the chicory. Snap off woody asparagus ends and cut the stalks into 3 cm pieces, reserving tips. Dice the courgette and onion and chop the tarragon. Cut the washed lemon into serving wedges.
Step 2
Heat the olive oil in a 4 litre saucepan over medium heat. Cook the onion and chicory for 5 minutes. Add the courgette, asparagus stalks and 1700 ml water once.
Step 3
Bring to a boil, partially cover and simmer gently for 8–10 minutes. Add the asparagus tips and simmer for 3–4 minutes until all vegetables are tender.
Step 4
Stir in the tarragon and serve eight starter bowls with lemon wedges.
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