Endive Soup
From: Claire, California, USA
Comments: This soup, which can be cooked in advance and reheated, comes from Belgium.
Servings: 4 to 6
  • 2 tablespoons [30 g] 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 tablespoon [8.75 g] all-purpose flour
  • 4 cups [1 L] chicken broth
  • Pinch of nutmeg
  • Freshly ground pepper and salt, to taste
  • 1/2 cup [125 mL] milk or cream
  • Fresly chopped chives or parsley
  • Melt unsalted butter into a heavy medium saucepan.
  • Melt together chopped onion and celery, leek slices and chopped endives into melted butter stirring, until wilted but not browned, about 5 minutes.
  • Stir in flour; cook, stirring, for 1 more minute.
  • Stir in chicken broth; cover and leave to simmer until tender, for approximately 30 minutes.
  • Season to taste with nutmeg, freshly ground pepper and salt.
  • 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.
  • To serve, reheat soup stirring in milk or cream, until heated through but do not boil.
  • Serve hot, each serving sprinkled with freshly chopped chives or parsley.