2 recettes for Chicory Soup & Camino

1. Chicory Soup:

Ingredients:

• 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)

Instructions:

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:

Ingredients:

• 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

Instructions:

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.