- Put oil in a pan and fry the shallots and garlic until they are translucent.
- Add chicory and fry briefly.
- Add water, but make sure the chicory isn't completely submerged.
- Add the stock cubes and thyme and bring to the boil for 10 min.
- Puree to taste with mustard, honey and balsamic vinegar.
- Stir cream through the soup.
Serve this soup in a small glass and you have a great appetizer. Add a skewer with shrimps.