INGREDIENTS:

Serves: 4 people

• 2 bunches of catalogna chicory or 500g of tarassaco wild chicory
• 300g potatoes
• 1 garlic
• 2 spoons Extra Virgin Olive Oil
• 600ml vegetable stock
• Chilly pepper to taste

For the vegetable stock:

• 1 onion
• 2 carrots
• 1 stalk of celery

You could add courgettes at this recipe

METHOD:

Peel and wash the potatoes, cut into small pieces and keep aside.

Wash the chicory by removing the outer leaves, remove the stem and cut the Catalogna chicory in to three parts or Tarassaco chicory into 2 parts.

Blanch the chicory for few minutes in boiling salted water.

In a non-stick pan, let the oil fry with garlic and the chilly pepper, freshly remove it and add the potatoes in chunks and brown them for few minutes. Cover the potatoes with vegetable stock prepared with celery, carrots and onion.

Let the potatoes cook over a moderate flame for about 25 minutes.

Add the chicory into the pot and leave it to flavor for 15 minutes.

Serve the potatoes and chicory soup hot, with some Parmesan cheese.