Creamy Chicken and Chive Veloute

Melt the butter in a large pan until it foams; add the chicory and cook for a few minutes, until softened and lightly golden, but not browned.

Add the stock and bring to a boil. Simmer for 10 minutes, until the chicory is tender. Stir in the chicken. Allow to cool slightly.

Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and stir in the cream. Season to taste with salt and pepper. Heat until piping hot, but do not boil.