of Endive Soup HT CD SP Belgian 45mins
Hot Cold Soup Starter Hors d'oeuvre Appetiser Gluten Wheat
Free Eggless Belgium Europe
2 tbsp Butter
2 Belgian Endives, cored and chopped
1 Onion, chopped
1 Garlic Clove, crushed
2 large Potatoes, peeled and cubed
480ml/16fl.oz. Fresh Chicken Stock
240ml/8fl.oz. Single Cream
Salt and White Pepper
Freshly Chopped Chives to garnish
1. Heat the butter
in a large saucepan, add the endive, onion and garlic, and sauté for 3 minutes.
2. Add the
potatoes and stock, bring to the boil, mix well then reduce the heat and simmer
for 20 minutes or until the potatoes are very soft.
3. Allow to cool a
little then transfer to a food processor and blend until smooth.
4. Return the leek
mixture to the saucepan, add the milk, salt, and pepper, mix well and heat
through gently. Serve hot or cold garnished with chopped chives.
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