Compliment the Belgian Endive
Cream of Endive Soup February 17, 2011
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Ingredients

2 heads of Endive, stems removed

1 medium onion, diced

1 medium potato, diced

1 clove garlic, minced

3 tbsp butter or margarine

2 cups chicken broth

1/2 cup whipping cream

1 egg yolk

salt and pepper to taste

1/8 tsp ground nutmeg

  • serves
  • Serves
  • 4

Preparation

1.  Reserve several center leaves of Endive for garnish.

2. Chop remaining Endive.

3. In saucepan, saute onion, potato and garlic until potato is tender. 

4.  Add Endive and continue to cook until tender.

5. Combine with broth in blender and blend until smooth.

6. Return to saucepan and heat.

7. Blend cream and egg yolk; gradually add to soup.

8.  Heat to serving temperature.

9.  Do not allow to boil.

10.  Season with salt and pepper.

11.  Garnish with reserved Endive and nutmeg.

ready to serve

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