Endive Krem with Cheese Matchsticks

Rating: 2.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Cream (= soup):



(for 4 people)


Make chicken soup (powder, paste, or make the same). Boil soup with milk, season (nutmeg, pepper, salt). Stir flour with a little bit of cold water. Remove the saucepan from the heat and add the flour, stirring continuously.

Make on a mild heat, stirring continuously (with a wooden spoon!) for 20 minutes.

Meanwhile, briefly rinse and trim the chicory, and after the 20 min, add to the soup. Continue cooking for 10 min.

Before serving:

Depending on taste, blend soup, add crem fraiche, stir well, sprinkle with chopped parsley.

Preparation and cooking time: 45 min.

Allumettes (literally: matchsticks, are small cheese cookies used as soup garnish, which are supposed to be matchstick-shaped)

Crumble bread (works best with a wooden/meat mallet in a sackl or Geschirrhangl).

Quickly knead all ingredients into a dough with your fingertips. Roll out dough on a lightly floured work surface to a thickness of 1 cm, cut out thin, 5 cm long sticks (flat matchstick shape if you can – in our case they were 2 cm wide and still tasted good!).

Place the ‘allumettes’ on a baking sheet lined with parchment paper and bake over medium heat (190 °C ) for about 20 min until lightly browned.

Serve the allumettes with soup or as a pastry (they crumble very easily!).

Preparation and cooking time: 30 min.

Direction: Anne Leineweber **

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