Chicory Soup

Preparation:

Preparation: Clean the chicory and cut it into strips. Fry the chopped onion with a knob of butter and 2 tablespoons of oil. Add the chopped parsley and after a few minutes, the chicory, mix and cook for 5 minutes. Combine 1.25 l of hot water, the stock cubes and a pinch of salt. Cook, covered and over low heat, for 1 hour. Toast the bread and rub it with the garlic. Serve the soup with bread and plenty of grated Parmesan cheese.