Cream of endive soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Belgian Endive Heads |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Shallots; minced |
| 4½ | cup | Chicken Stock |
| 3 | tablespoons | Long-Grain Rice |
| 1½ | cup | Whipping Cream |
| Salt | ||
| Pepper | ||
| Fresh Chives; minced | ||
Directions
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 2½ 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.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA