Chicory cream soup

Ingredients:
For approx. 4 persons:
- Chicory (4), chopped
- Chicken stock (500 ml)
- Milk (300 ml)
- Onion (2 hand of chopped onion)
- Egg yolk (1)
- Flower (3 spoons)

The Works:
1. Prepare the chicken stock
2. Melt some butter and add the chopped onion to it until it becomes translucent.
3. Add the chopped chicory, mix it under the onion and add some water.
4. Let it simmer for a couple so that the water evaporates
5. Mix the flower into the onion/chicory mixture, this will give you a sticky brown mixture.
6. Add the chicken stock an make it cook for something like 5 minutes.
7. Mix the soup in a mixer
8. Add the egg yolk, whisk it into the soup
9. Add the milk, mix it into the soup

I used milk because I didn't have any cream but the result is still a very smooth soup which with cream would have become more creamy.

About this blog

This blog is about cooking ... yes another one. We humans seem to engage a lot of time in this activity. I have a terrible memory for remembering how I did certain things in the kitchen. What I make is usually ok but I needed a place to write down my stuff, so this is it.

Cooking is a personal expression of the self, I might like it like this, you may dislike it so don't bother commenting. It is just a notebook for my bio-nutritional matter hacks (yes, I am an IT guy).