Cream of Endive Soup's picture

Oct. 12, 2011


Butter 4 Tablespoon
Belgian endives 1 Pound , trimmed, washed, finely chopped (6 medium size)
Leeks 2 , including 2 inches of the green tops, trimmed, thoroughly washed to rid them of all sand, then finely chopped
Baking potato 1/2 Pound , peeled, finely chopped (1 medium sized)
Salt 1 Tablespoon
White pepper 1/4 Teaspoon
Milk 6 Cup (96 tbs)
Butter 4 Tablespoon , softened



1) Heat a heavy 3- to 4-quart casserole over moderate heat. Melt 4 tablespoons of butter.

2) After the foam subsides, put in the endives and leeks, and sauté until the vegetables are evenly coated with the butter.

3) Lower the heat to the lowest, cover tightly, and let the vegetables to braise for about 10 minutes, or until the vegetables are soft and translucent but not brown.

4) Add in the potato and stir. Season with salt and pepper.

5) Add in the milk, and allow it come to a simmer over moderate heat, stirring from time to time.

6) Reduce the heat to low again and simmer uncovered for about 45 minutes.

7) When the soup is fully cooked, the potatoes would have almost turned into a light puree.

8) Check the seasoning. Add the softened butter into the soup and swirl it around.


9) Serve at once in individual soup plates.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 538Calories from Fat 318

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 1638 mg68.25%

Total Carbohydrates 45 g15%

Dietary Fiber 6 g24%

Sugars 22 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet