Creamy Chicory Soup with Smoked Salmon

Thermomix recipe: Creamy Chicory Soup with Smoked Salmon. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 shallot, peeled
• 2 cloves garlic, peeled
• 20 g olive oil
• 250 g potato, peeled and diced (approx. 1 large)
• 500 g chicory, core removed and roughly chopped (approx. 4 heads)
• 1000 ml vegetable broth
• 150 ml cooking cream
• ¼ tsp ground nutmeg
• 75 g aged cheese, grated
• Salt, to taste
• Black pepper, to taste
• Fresh flat-leaf parsley, finely chopped, for garnish
• 100 g smoked salmon, in thin strips, for garnish

Instructions

1. Add shallot and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil. Sauté 3 min / 120°C / Speed 1.
3. Add diced potato and chopped chicory to the mixing bowl. Sauté 3 min / 120°C / Speed 1 Reverse.
4. Pour in the vegetable broth. Place the simmering basket on the lid instead of the measuring cup to prevent splatter. Cook 20 min / 100°C / Speed 1 Reverse.
5. After 10 minutes, pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula, and check the consistency. Continue cooking if needed.
6. Carefully remove the simmering basket. Blend the soup, gradually increasing speed, 1 min / Speed 5-9, until smooth.
7. Add cooking cream and ground nutmeg. Cook 2 min / 90°C / Speed 2 Reverse.
8. Add the grated aged cheese. Cook 1 min / 90°C / Speed 2 Reverse, until the cheese has melted and is well combined.
9. Taste and season with salt and pepper as desired. Serve immediately, garnished with fresh chopped parsley and thin strips of smoked salmon.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.