• 2 large heads of chicory (Witloof) also called Belgian Endive
• 1 oz. butter
• 1 onion
• 1 pt. white stock
• ½ oz. flour
• a bunch of herbs
• 1 blade of mace
• salt and pepper
• lemon juice
• ¼ pt. milk or cream; or ½ milk and ½ cream
• 1 egg yolk

Cut the chicory in ¼-in. slices and cook it with the onion gently in the butter for 10 min. Continue as for asparagus soup, reserving a few shreds of cooked chicory for garnish. Lemon juice added with the stock improves the flavour. The chicory must not be allowed to boil or it will become tough and stringy.