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

750 g Endive

1 chopped onion

50 grams butter

salt

pepper

nutmeg

1 litre chicken stock

250 grams tomatoes

2 egg yolks

125 ml whipping cream

100 grams diced cooked ham

Preparation

1.  Wash the Endive heads.

2.  Remove core and cut in pieces.

3.  Saute the chopped onion in butter.

4.  Add the Endive and fry for a few minutes.

5.  Add salt, pepper and nutmeg.

6.  Add the chicken stock to the Endive and simmer for about 10 minutes. 

7.  Peel and cut up the tomatoes, add to the soup.

8.  Do not re-boil.

9.  Mix  the egg yolks with the cream and bind into the soup.

10.  Finally add the ham. 

ready to serve

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