Cream of Belgian Endive Soup

• 2 medium leeks, white and light-green parts only
• 8 heads Belgian endive, plus more for garnish
• 2 medium russet potatoes
• 3 tablespoons unsalted butter
• 1/2 cup dry white wine
• 5 cups homemade or low-sodium canned chicken or vegetable stock
• 1 cup heavy cream
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground white pepper
• Generous pinch of freshly grated nutmeg

1. Cut the leeks in half lengthwise.
2. Rinse well under cold running water to remove any grit.
3. Thinly slice crosswise; set aside.
4. Cut the endives in half lengthwise, and cut out the cores.
5. Thinly slice crosswise; set aside.
6. Peel the potatoes, and cut into 1/2-inch pieces.
7. Set aside in a bowl of cold water.
8. Heat the butter in a saucepan over medium heat.
9. Add the leeks; cook until they start to soften, about 3 minutes.
10. Drain the potatoes well; add to the pot along with the sliced endive.
11. Cook until the vegetables begin to soften, about 10 minutes; do not let brown.
12. Add the wine and stock, and bring to a gentle simmer.
13. Cook until the vegetables are very tender, about 1 hour.
14. Cool slightly.
15. Transfer the soup in batches to a blender (fill no more than halfway), or pass it through a food mill.
16. Return the soup to a clean saucepan; stir in the cream.
17. Bring to a simmer; remove from heat.
18. Season with the salt, pepper, and nutmeg.
19. Garnish with the endive.

leeks, endive, potatoes, unsalted butter, white wine, chicken, heavy cream, coarse salt, freshly ground white pepper, generous

Taken from www.epicurious.com/recipes/food/views/cream-of-belgian-endive-soup-392290 (may not work)