Wild chicory soup with Colonna mustard oil

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Ingredients for 4:

  • 1 kg (about 2 lb) fresh
  • Trimmed chicory
  • 4 slices of toasted bread
  • 1 onion and 2 cloves of garlic chopped together
  • 50 gr (about 2 oz) bacon cubes
  • 1 piece of chilli pepper
  • 2 spoons of grated cheese
  • 4 spoons extra virgin olive oil
  • 4 spoons Mustard oil, salt


Cook the chicory in about 1 litre of water with the chilli, onion and garlic.

Fry the bacon in a separate pan with a little olive oil.

Put the bacon in with the chicory, check if salt is needed and carry on cooking.

Place the slices of toast into serving bowls and pour the soup on top, leave for ten minutes before sprinkling with grated cheese and a drizzle of Mustard oil.

Recipe by Oretta de Vita www.storiedicucina.it