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

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