White Bean And Endive Soup

• 1 pound endives
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• 3 1/2 cups chicken stock
• 1/2 cup cooked white (cannellini) beans
• Salt and freshly ground white pepper

1. Wash the endives and trim off the cores.
2. Chop them and put them in a heavy saucepan with the lemon juice.
3. Cover and cook over very low heat until the endives are tender, about 10 minutes.
4. Stir in the garlic.
5. Add the chicken stock and simmer for 15 minutes.
6. Puree the soup in a blender or a food processor, then return it to the saucepan.
7. Puree the beans and stir them into the saucepan and simmer another 5 minutes.
8. Season to taste with salt and pepper.

endives, lemon, garlic, chicken stock, beans, salt

Taken from cooking.nytimes.com/recipes/4526 (may not work)