Recipes > Soup > Potage à la Chicorée

Potage à la Chicorée


  • 2 or 3 heads of chicory
  • butter
  • pepper
  • salt
  • yolk of an egg
  • toasted slices of stale bread


Pick carefully and wash the chicory, cut into shreds and pass through a little heated butter without allowing to take color. Then add sufficient of the water in which the Pommes Maire were boiled to make the required quantity of soup, add pepper and salt, simmer for an hour. Just after taking from the fire add the beaten yolk. Pour into the tureen over toasted slices of stale bread.


Print recipe/article only


Twenty-four Little French Dinners (1919).

comments powered by Disqus