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Soupe A La D'Endives

Meal.Mates's picture
Ingredients
  Endive 1 1⁄4 Pound, sliced (French Or Belgium)
  Minced leek 1⁄4 Cup (4 tbs) (White Only)
  Minced shallots 2 Tablespoon
  Butter 3 Tablespoon, for sauteing
  Potatoes 2 , scrubbed and cubed
  Brown chicken stock 2 Cup (32 tbs)
  Mixed crumbled dried herbs 1 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Salt To Taste
  Butter 3 Tablespoon, cut in bits
  Paprika To Taste
  Minced parsley 1 Teaspoon
  Herb croutons 1 Cup (16 tbs)
Directions

Saute endive, leek and shallots in butter 3 minutes, stirring to coat.
Cover and cook over low heat 10 minutes.
Add potatoes, stock, seasonings and milk; cover, bring to gentle boil, lower heat and simmer 10 minutes or until potatoes are tender-crisp.
Add cream, reheat, adjust seasonings with salt, and swirl in butter bits.
Sprinkle with paprika and parsley and serve with herb croutons

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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