4 large chicory, medium onion, small leek, stalk of celery, 2 tablespoons of butter, tablespoon of flour, 1 liter chicken bouillon, 1/2 cup of whipping cream, chopped parsley or dill, pepper
Rinse chicory, cut out the stump. Chop leaves finely. Chop the onion. The white part of the leek and celery stalk cut into slices. Glaze prepared ingredients on butter, pour with hot bouillon. Cook under covere for about 30 minutes. Then mix the soup, season, mix with cream, warm, but don’t boil. Serve with croutons and parsle.