Chicory and Bacon Soup Recipe

Name: Chicory and Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices pancetta or 6 slices bacon (unsmoked); 3 ½ tablespoons vegetable oil; 1 onion, finely chopped; 1 clove garlic, minced; 3 heads chicory lettuce; 50 g butter; 12 medium lemon, juiced; 150 ml dry white wine; 1 bay leaf; 1 medium floury potato, peeled,diced and rinsed; 600 ml chicken stock; 150 ml creme fraiche; 1 tablespoon finely chopped parsley; 2 slices white bread, thick; 2 tablespoons finely grated parmesan cheese; salt & freshly ground black pepper

Servings: persons

6 slices pancetta or 6 slices bacon (unsmoked)
3 ½ tablespoons vegetable oil
1 onion, finely chopped
1 clove garlic, minced
3 heads chicory lettuce
50 g butter
12 medium lemon, juiced
150 ml dry white wine
1 bay leaf
1 medium floury potato, peeled,diced and rinsed
600 ml chicken stock
150 ml creme fraiche
1 tablespoon finely chopped parsley
2 slices white bread, thick
2 tablespoons finely grated parmesan cheese
salt & freshly ground black pepper

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

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 slices pancetta or 6 slices bacon (unsmoked), 3 ½ tablespoons vegetable oil, 1 onion, finely chopped, 1 clove garlic, minced, and more.

Yes, Chicory and Bacon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicory and Bacon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions