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Cream of Belgian Endive Soup

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)
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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