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