Soup with Brussels chicory and Timmermans Pêche Lambicus

Preparation

• Clean the chicory and remove the bitter core.
• Chop the chicory and put it in a casserole with the cube of stock and the beer Timmermans Pêche Lambicus and cover with water.
• Let it cook on moderate heat until the chicory is tender ( about 20 minutes ).
• Get the casserole off the heat and add the cream and one spoon of castor sugar.
• Mix until it is smooth.
• Add pepper and salt.
• During the peach season, you can add small cubes of fresh peach before serving.