Cream of Belgian Endive Soup

Cream of Belgian Endive Soup

Time: 40 mins


  • 2 Belgian endive, cored
  • 1 white onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 large potatoes, peeled and diced
  • 2 cups chicken broth
  • 1 cup milk (or skim milk or cream)
  • salt and pepper
  • chopped chives (to garnish)
  • dill sprigs (to garnish)


  • 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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