|Endive heads||4 (Chicory)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Chicken bouillon||1 Quart|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Croutons||1 Cup (16 tbs) (For Garnish)|
Chop the endive (chicory) and put in a large bowl with the butter".
Cover and heat onhigh for 6 minutes.
Stir in the flour.
Blend in the bouillon (stock), sugar, salt and pepper.
Heat onhigh for 10-12 minutes.
Stir in the vermouth and cook for a further 1-2 minutes.