Cream Of Belgian Endive Soup Food

CREAM OF BELGIAN ENDIVE SOUP

Steps:

• Mince the endives, reserving a few small leaves for garnish.
• Saute the onion, garlic, and endives in the butter for 3 minutes.
• Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
• Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
• Add the milk, salt, and pepper and blend. Serve hot or cold.
• Garnish with chopped endive leaves, chives, and dill.

CREAM OF BELGIAN ENDIVE SOUP

Steps:

• Cut leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.
• Cut endives in half lengthwise, and cut out and discard the cores. Thinly slice crosswise; set aside.
• Peel potatoes, and cut into 1/2-inch pieces. Set aside in a bowl of cold water.
• Heat butter in a saucepan over medium heat. Add leeks; cook until they start to soften, about 3 minutes. Drain potatoes well; add to pot along with sliced endive. Cook until vegetables begin to soften, about 10 minutes; do not let brown.
• Add wine and stock, and bring to a gentle simmer. Cook until vegetables are very tender, about 1 hour. Cool slightly.
• Transfer soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return to a clean saucepan; stir in cream. Bring to a simmer; remove from heat. Season with salt, pepper, and nutmeg. Garnish with endive.

CREAM OF ENDIVE SOUP

Steps:

• Mince the endives, reserving a few small leaves for garnish.
• Saute the onion, garlic, and endives in the butter for 3 minutes.
• Add the potatoes and chicken broth, bring to a boil then turn down the heat and simmer for about 15 minutes, or until the potatoes are soft.
• Place the mixture into a blender container or use an immersion blender.
• Blend until smooth.
• Add the milk, salt, and pepper and blend some more.
• Serve hot or cold and garnish with chopped endive leaves, chives, and dill.