Crème de Chicorée (Cream of Chicory Soup)

Ingredients

• 750 grammes chicory
• 100 grammes butter
• 1 litre sauce Béchamel
• 1 décilitre Consommé blanc
• cream
• small diced bread croûtons
• clarified butter
• chervil pluches

Instructions

1. Blanch the chicory, refresh it, press it and chop it.
2. Stew it with the butter.
3. Add it to the sauce Béchamel, finish the cooking gently, and pass through the étamine.
4. Bring to point with the Consommé blanc or milk and heat.
5. Cream at the moment of serving.
6. Garnish with small diced bread croûtons tossed in clarified butter and well browned, and chervil pluches.