Cream Of Belgian Endive Soup
|Belgian endive head||2 , stems removed|
|Onion||1 Medium, chopped|
|Potato||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped (1 Small Clove)|
|Chicken broth||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
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.