• 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.