DAILY DINNERS

Clean the vegetables. Chop the onion finely and cube the potatoes. Chop the chicory.

Saute the onionm potatoes and chicory in a tbsp of butter. Add the stock, the clove and the bayleaf. Simmer for 25 mins. Stir every now and again.

Take out the herbs and blend the soup in a blender. Season with pepper and salt.

Divide the soup and add a little cream. Serve with toast and goat's cheese.