FRITEL Hand blender XXL set HB 2879

1 kg chicory (in pieces)

75 ml white wine

1, 5 L stock

2 tsp sugar

chopped chives

a little bit of butter

pepper and salt

coarsely ground pepper

80 gram smoked trout

2 tsp grain mustard

100 gram cream

Trout cream: Chop the trout with the FRITEL hand blender, add the grain mustard and mix with the cream. Season with coarsely ground pepper. Fry the shallot in some butter. Add the chicory and braise slightly. Add some white wine. Add the stock and the sugar and boil. 

Leave the soup to boil for circa 30 min. Mix thoroughly with the FRITEL hand blender. Then add the chives and mix some more. 

Season the soup with pepper and salt. 

Serve the chicory soup with the trout cream and finish with some extra chives.