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Cream Of Belgian Endive Soup

Foreign.Taste's picture
Ingredients
  Belgian endive head 2 , stems removed
  Onion 1 Medium, chopped
  Potato 1 Medium, chopped
  Garlic 1 Clove (5 gm), finely chopped (1 Small Clove)
  Butter/Margarine 3 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Nutmeg 1⁄8 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Reserve several center leaves of endive for garnish.
Chop remaining endive; set aside.
Saute onion, potato and garlic in butter in skillet until potato is tender.
Stir in endive.
Cook until tender, stirring frequently.
Spoon endive mixture into blender container.
Add chicken broth.
Process until smooth.
Return to skillet.
Cook until heated through, stirring occasionally.
Stir in mixture of cream and egg yolk gradually.
Cook just until heated through.
Season with salt and pepper.
Serve hot or cold.
Ladle into soup bowls.
Garnish with reserved endive leaves; sprinkle with nutmeg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Endive
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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