Soupe A La D'Endives Recipe
This recipe for Soupe a L Adennaise comes as a boon for a special person like me and may also prove to be good for you. Served as Appetizer the Soupe a L Adennaise comes from French culinary art. I prepare this Soupe a L Adennaise with Vegetable as the main ingredient. Your near and dear ones including your pals will vouch for this tempting Soupe a L Adennaise recipe. Try it.
Ingredients
1-1/4 pounds French or Belgium endive, sliced into thin rounds
1/4 cup minced leek (white only)
2 tablespoons minced shallots
3 tablespoons butter, for sauteing
2 white potatoes, scrubbed and cubed
2 cups brown chicken stock
1 teaspoon mixed crumbled dried herbs
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon white pepper
2 cups milk
2 cups half-and-half cream
Salt
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
