Cream Of Belgian Endive Soup Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Belgian endive head2 , stems removed
 Onion1 Medium, chopped
 Potato1 Medium, chopped
 Garlic1 Clove (5 gm), finely chopped (1 Small Clove)
 Butter/Margarine3 Tablespoon
 Chicken broth2 Cup (32 tbs)
 Whipping cream1⁄2 Cup (8 tbs)
 Egg yolk1 , beaten
 Nutmeg1⁄8 Teaspoon
 Salt To Taste
 Pepper To Taste

Directions

Reserve several center leaves of endive for garnish.
Chop remaining endive; set aside.
Saute onion, potato and garlic in butter in skillet until potato is tender.
Stir in endive.
Cook until tender, stirring frequently.
Spoon endive mixture into blender container.
Add chicken broth.
Process until smooth.
Return to skillet.
Cook until heated through, stirring occasionally.
Stir in mixture of cream and egg yolk gradually.
Cook just until heated through.
Season with salt and pepper.
Serve hot or cold.
Ladle into soup bowls.
Garnish with reserved endive leaves; sprinkle with nutmeg.
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