Soupe A La D'Endives Recipe
Ingredients
| 1-1/4 pounds French or Belgium endive, sliced into thin rounds | ||
| White of leek | 1/4 Cup (16 tbs), minced | |
| Shallots | 2 Tablespoon, minced | |
| Butter | 3 Tablespoon | |
| 2 white potatoes, scrubbed and cubed | ||
| 2 cups brown chicken stock | ||
| Mixed herbs | 1 Teaspoon, crumbled | |
| Lemon peel | 1/2 Teaspoon, freshly grated | |
| Pepper white | 1/4 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Half and Half | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| 3 tablespoons butter, cut into bits | ||
| Paprika | ||
| Minced fresh parsley | ||
| Herb croutons | ||
Directions
Saute endive, leek and shallots in butter 3 minutes, stirring to coat.
Cover and cook over low heat 10 minutes.
Add potatoes, stock, seasonings and milk; cover, bring to gentle boil, lower heat and simmer 10 minutes or until potatoes are tender-crisp.
Add cream, reheat, adjust seasonings with salt, and swirl in butter bits.
Sprinkle with paprika and parsley and serve with herb croutons
Cover and cook over low heat 10 minutes.
Add potatoes, stock, seasonings and milk; cover, bring to gentle boil, lower heat and simmer 10 minutes or until potatoes are tender-crisp.
Add cream, reheat, adjust seasonings with salt, and swirl in butter bits.
Sprinkle with paprika and parsley and serve with herb croutons
Chef
