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1
In a large, heavy-bottomed pot, fry the pancetta or bacon on both sides in just a bit of the oil until crisp.
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2
Remove the bacon and lay on paper towel to drain while you make the rest of the soup.
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3
Add the onion and garlic to the pot and cook over a low heat until softened, about five minutes.
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4
Meanwhile, coarsely slice the chicory, discarding the root ends.
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5
Add to the pan together with the butter.
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6
Turn the chicory through the butter.
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7
Keeping the heat low, cover the pan and cook for about ten minutes until the chicory starts to wilt.
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8
Stir in the lemon juice and wine, let simmer for a few seconds, then add the potato to the pan, along with the bay leaf and stock.
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9
Season with a bit of salt and pepper and bring to a boil.
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10
Reduce the heat immediately and let simmer for 30 minutes.
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11
Meanwhile, trim the crusts from the bread and cut into chunky cubes.
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12
Heat the remaining oil in a frying pan.
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13
When hot, add the bread cubes, tossing continually until golden all over.
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14
Sprinkle with the parmesan, toss again, then tip onto kitchen paper to drain.
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15
Serve the soup with a dollop of creme fraiche, a handful of croutons, a crumble of pancetta or bacon and a sprinkling of parsley.
