Endive Soup

This soup, which can be cooked in advance and reheated, comes from Belgium.

Endive Soup


Quantity Ingredients
2 tbsp (30 mL) unsalted butter
1 medium onion, chopped
1 stalk celery, chopped
1 medium leek (white and pale green only), thinly sliced
4 large endives, cored and chopped
1 tbsp (15 mL) all-purpose flour
4 cups (1 L) chicken broth
pinch nutmeg
freshly ground pepper
1/2 cup (125 mL) milk or cream
freshly chopped chives or parsley


1. Melt unsalted butter into a heavy, medium-size saucepan. Saute chopped onion and celery, leek slices and chopped endives in melted butter, stirring, until wilted but not browned, about 5 minutes. 2. Stir in flour; cook, stirring, for 1 more minute. Stir in chicken broth; simmer, covered, until tender, for approximately 30 minutes. 3. Season to taste with nutmeg, pepper and salt. 4. Puree soup, a little at a time, into a blender or a food processor. *At this point, soup can be refrigerated, covered, for up to 2 days. 5. Reheat, stirring in milk or cream, until heated through but not boiling. Serve hot, each serving sprinkled with chopped chives or parsley. Serves: 4 to 6

Source: www.therecipebox.com