2 recettes for Chicory Soup & Camino

Here are two recipes for Chicory Soup and Camino:

  1. Chicory Soup:


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 heads chicory, chopped
  • 4 cups chicken or vegetable broth
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)


  1. Heat the olive oil in a large pot over medium heat.

  2. Add the onion and garlic and sauté until softened, about 5 minutes.

  3. Add the chopped chicory and continue to sauté until it begins to wilt, about 5 more minutes.

  4. Pour in the broth and bring to a boil.

  5. Reduce the heat and simmer for 20-30 minutes, until the chicory is tender.

  6. Season with salt and pepper to taste.

  7. Use an immersion blender or transfer to a blender to puree the soup until smooth.

  8. If desired, stir in the heavy cream.

  9. Serve hot.

  10. Camino:


  • 1 lb. ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 1 can diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup chopped fresh parsley
  • Lemon wedges for serving


  1. In a large skillet, brown the ground meat over medium heat, breaking it up with a spoon as it cooks.
  2. Add the chopped onion and garlic and continue to cook until the onion is softened, about 5 minutes.
  3. Stir in the paprika, cumin, cinnamon, cayenne pepper (if using), salt, and pepper, and cook for another 2-3 minutes.
  4. Pour in the diced tomatoes with their juice and the chickpeas.
  5. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened slightly.
  6. Stir in the chopped parsley.
  7. Serve hot with lemon wedges for squeezing over the top.

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