Can I make the Velouté of Chicory in advance?

Yes, you can make the Velouté of chicory in advance and store in the fridge. Heat it again before serving it.

What can I serve with lacquered bacon with Velouté from Chicoloof?

You can serve lacquered bacon with velouté from chicory with, for example, roasted vegetables or potato puree.

Lacquered bacon with velouté from chicory

Favorites

30min

Do you want to get started with chicory cream soup with lacquer bacon? Discover the full recipe here!

Kitchen must haves

Ingredients

What do you need?

Quantity:

Ingredients Velouté van Witloof:
50 g butter
200 g onion
600 g chicory
1 releasing potato
1 l vegetable broth
150 ml room

Ingredients painted bacon:
4 cuts of smoked bacon 1 cm thick, 200 g approximately 4 people
10 g brown sugar
20 g tomato concentrate
5 g harissa or hot sauce
15 g soy sauce
10 ml of balsamic vinegar

Ingredients Curryroom:
100 ml room
1 KL curry powder
½ fluorescent smoked paprika powder

2 tbsp capers
100 ml of corn oil

Ingredients Velouté van Witloof:
50 g butter
200 g onion
600 g chicory
1 releasing potato
1 l vegetable broth
150 ml room

Ingredients painted bacon:
4 cuts of smoked bacon 1 cm thick, 200 g approximately 4 people
10 g brown sugar
20 g tomato concentrate
5 g harissa or hot sauce
15 g soy sauce
10 ml of balsamic vinegar

Ingredients Curryroom:
100 ml room
1 KL curry powder
½ fluorescent smoked paprika powder

2 tbsp capers
100 ml of corn oil

Preparation method

How do you make this?

Preparation Velouté of Chicores: Peel onion, chop finely and simmer in the butter. Finely chop chicory and let it come for 10 minutes. Add herbs and potato in pieces and extinguish with broth.

Let it simmer for 15 minutes, mix and sieve. Taste and season with salt and pepper if necessary. Add the cream and stir everything well.

Preparation of lacquered bacon: Mix all the ingredients for the paint among each other. Place the bacon slices on a baking sheet with baking paper. Spread both sides of the bacon with the paint and let it in for 1 hour.

Bake the bacon nicely on both sides in a pan or put them in a 190 ° C oven for 15 minutes.

Cut the bacon into bite -sized pieces and keep warm.

Preparation Curryroom: Put all the ingredients in a jar with lid and shake firmly until it thickens.

Caperts: Dry the capers well dry and fry them in a layer of corn oil, once they open and are nice and crispy, place them on kitchen paper.

Heat 4 deep plates and divide the bacon in here. Spoon a little curry cream over it and sprinkle with the fried capers.

Put on the table Serve the soup per guest at the table, is a bonus to make the fancy.

Social