Bean And Chicory Soup

Preparation:

Preparation: Boil the broad beans in 150 cl of water, drain them reserving the cooking water and pass half of them through a vegetable mill; wash the chicory and blanch them in the cooking water from the broad beans, then cut them into pieces. Wash and cut the onions into crescents, then grease the bottom of a saucepan and sauté them for a few minutes. Add the chicory, the broad bean purée and a little cooking water to the saucepan, then the remaining whole broad beans; bring to the boil and remove them from the heat. Drizzle with raw oil and garnish with basil leaves.