Belgian chicory soup with mascarpone and nutmeg

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This Belgian chicory soup is smooth and slightly bitter in a pleasant way. Mascarpone rounds out the flavor and nutmeg adds warmth.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butter – 2 tbsp
• onion, chopped – 1
• Belgian endive, sliced – 5 heads
• potato, diced – 1 medium
• vegetable stock – 4 1/2 cups
• mascarpone – 1/2 cup
• nutmeg – 1/4 tsp
• lemon juice – 1 tsp
• salt – 3/4 tsp
• white pepper – 1/4 tsp

Method

1. Melt the butter in a pan and cook the onion for 4 minutes. Add the endive and potato and cook for 5 minutes more.
2. Pour in the stock and simmer for 18 minutes until the vegetables are tender.
3. Blend the soup until smooth and stir in the mascarpone, nutmeg and lemon juice.
4. Season with salt and white pepper and serve hot.