• 2 large heads of chicory (Witloof) also called Belgian Endive
• 1 oz. butter

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 st