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Our Catalogna chicory
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Soup
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Ingredients |
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5 potatoes |
50 g bacon |
Directions
Peel potatoes, wash and chop them. Grind garlic and parsley, and put them in a pan together with bacon, hot pepper and 1 spoonful of oil. Let get brown on a high flame, add salt and pepper.
Add potatoes and the coarsely cut chicory, pour broth and let cook for 20 minutes. Serve this soup hot, sprinkled with grated parmesan cheese.
From: Io Donna