- 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.