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 medium shallot, peeled
• 2 cloves garlic, peeled
• 20 g olive oil
• 1 large potato (approx. 200 g), peeled and diced
• 4 heads chicory (approx. 600-700 g), cored and roughly chopped
• 1000 ml vegetable broth
• 150 ml cooking cream
• ¼ tsp ground nutmeg
• 75 g aged cheese, grated
• Salt, to taste
• Black pepper, to taste
• 100 g smoked salmon, in thin strips, for garnish
• Small bunch fresh flat-leaf parsley, chopped, for garnish

Instructions

1. Add shallot and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down 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 / 100°C / Speed 1 / Reverse.
4. Pour in the vegetable broth. Cook 20 min / 100°C / Speed 1 / Reverse. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation.
5. Carefully remove the simmering basket. Blend the soup 1 min / Speed 5-9, gradually increasing the speed, until smooth. Scrape down the sides of the bowl.
6. Add cooking cream and ground nutmeg to the soup. Stir 1 min / 90°C / Speed 2 / Reverse.
7. Add the grated aged cheese. Stir 2 min / 90°C / Speed 2 / Reverse, until the cheese is melted and well combined.
8. Season the soup with salt and pepper to taste. Mix 10 sec / Speed 2 / Reverse.
9. Serve the creamy chicory soup hot, garnished with thin strips of smoked salmon and freshly chopped flat-leaf parsley.

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