Soup with Brussels chicory and Timmermans Pêche Lambicus

  • 4 peoples
  • Average
  • Timmermans Pêche Lambicus


  • 500 g Brussels chicory
  • 1 cube skimmed poultry stock
  • 15 cl Timmermans Pêche Lambicus
  • 15 cl liquid cream
  • 1 peach
  • 1 spoon castor sugar
  • salt and pepper


  • 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.