Recipes

Soup

Creamy chicory soup, finished off with a dash of Geuze

Ingredients:

1 onion

3 heads of chicory

100 grams butter

1 dl cream

1 leek (only the white part)

1 litre poultry stock

50 grams flour

1 dl Geuze

Preparation:

Chop the vegetables finely and stew them in the butter. Sprinkle with flour then cover with the stock. Allow to simmer on a low fire for 30 minutes. Mix the soup and finish off with partially whipped cream and the Geuze. Once the Geuze is added the soup mustn’t boil.