Friday, September 01, 2006

Belgium: Cream of Endive Soup

I was surprised by how strong this soup is – I ended up adding a bit more cream to smooth it out.

Cream of Endive Soup

2 Tbsp Butter
2 chopped Belgian Endive
1 sliced onion
1 clove minced garlic
2 large sliced potatoes
2 cups vegetable stock
1 cup cream
2 tsp salt (or to taste)
1/2 tsp chopped dill

Sauté the endive, onion, and garlic in the butter until they just begin to brown, then add the potatoes and stock. Bring it to a boil, then reduce the heat and allow it to simmer for about 20 minutes. Once the potatoes have cooled all the way, remove from heat and allow to cool a bit so it doesn’t explode when you put it in the blender.

Put it in the blender and blend until it’s smooth. Then return it to the saucepan, add the cream, salt, and dill, and heat until warm.

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