1. rinse chicory, cut in half lengthwise, remove the core and sauté in butter without browning. add clear soup and juice of one lemon, season with salt, pepper and nutmeg and simmer on low heat with lid closed for approx. 15 min.
2. preheat electric stove to 200 °C. Stir whipped cream into the clear soup. Cut the Castello blue into slices, the ham into strips, sprinkle both on the chicory and bake in the stove (gas: level 3) for 10-15 min. Rinse and chop the parsley. Arrange the chicory, stir through the stock and spread evenly over it together with the parsley.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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