Cream of Belgian Endive Soup

“A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mince the endives, reserving a few small leaves for garnish.
  2. Saute the onion, garlic, and endives in the butter for 3 minutes.
  3. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
  4. Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
  5. Add the milk, salt, and pepper and blend. Serve hot or cold.
  6. Garnish with chopped endive leaves, chives, and dill.

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