Ingredients
| 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 | |
| salt | |
| 1/2 cup (125 mL) | milk or cream |
| freshly chopped chives or parsley |
Directions
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