Chicory Soup with Red Lentils

Sauté the shallot in the butter until light yellow. Add the chicory strips and sauté briefly. Extinguish with Noilly Prat and add the soup. Cover the lid and let the chicory soften. Next, grind it together with the cooking liquid.

In the meantime, cook the lentils in boiling salted water for 10 minutes until just tender. Drain and drain well.

Let the soup boil repeatedly, add the cream and season with salt, pepper and orange juice. Add the lentils and parsley.

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