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    Cream of Endive Soup


    Source of Recipe


    Gourmet Magazine

    List of Ingredients




    6 lg Belgian Endive Heads
    3 tb Butter
    3 tb Shallots minced
    4 1/2 c Chicken Stock
    3 tb Long-Grain Rice
    1 1/2 c Whipping Cream
    Salt
    Pepper
    Fresh Chives minced

    Recipe



    Trim 1" from bottom of each endive. Cut endives in quarters lengthwise. Remove cores and discard. Coarsely chop endive. Melt butter in a heavy large saucepan over medium heat. Add endive and shallots. Saute until soft, about 8 minutes. Stir in 2 1/2 cups stock and rice. Reduce heat, cover and simmer until rice is tender, about 20 minutes. Transfer to a bowl and let cool slightly.

    Puree endive mixture in 3 batches in blender until smooth. Return to saucepan. Add remaining 2 cups chicken stock and simmer 5 minutes. Stir in cream and heat through. Season with salt and pepper. Garnish with chives and serve. Serves 6

 

 

 

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