(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.
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 **