Cream of Belgian Endive Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream. Ingredients:
2 belgian endive, cored |
1 white onion, diced |
1 garlic clove, minced |
2 tablespoons butter |
2 large potatoes, peeled and diced |
2 cups chicken broth |
1 cup milk (or skim milk or cream) |
salt and pepper |
chopped chives (to garnish) |
dill sprigs (to garnish) |
Directions:
1. Mince the endives, reserving a few small leaves for garnish.
2. Saute the onion, garlic, and endives in the butter for 3 minutes.
3. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
4. Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
5. Add the milk, salt, and pepper and blend. Serve hot or cold.
6. Garnish with chopped endive leaves, chives, and dill.
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