Cream of belgian endive soup
Instructions:
- 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 Ë™-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.
- SERVES 8 TO 1 0