Soupe A La D'Endives
|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)|
|Butter||3 Tablespoon, cut in bits|
|Minced parsley||1 Teaspoon|
|Herb croutons||1 Cup (16 tbs)|
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