Cream of Endive Soup

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45 minutes 4 Servings Print RecipeEmail Recipe


1poundbelgian endive (about 6 heads)
2tablespoonunsalted butter
3cupchicken stock
2tablespoonall-purpose flour
1cupheavy cream
1⁄4teaspoonground black pepper
  fresh chives and parsley (minced - for garnish)


Trim 1-inch from top of each endive; remove any brown-tinged leaves. Quarter endives lengthwise; remove and discard cores. Cut the endives into 2 x 1/2-inch julienne.

Melt butter in large heavy saucepan over medium heat. When foam subsides, add endives. Saute, stirring occasionally, until wilted, about 5 minutes. Add 1 cup of the stock; reduce heat. Simmer, uncovered, until endives are tender, about 15 minutes.

Process mixture in food processor or blender until smooth; return to saucepan. Add remaining 2 cups stock; heat to boiling; reduce heat to low.

Whisk enough soup into flour in small bowl to form smooth paste. Gradually whisk paste into remaining soup in saucepan. Cook, stirring constantly, until mixture thickens and bubbles for 1 minute. Gradually stir in cream, salt, and pepper; heat just until hot. Ladle into heated soup bowls. Garnish with chives and parsley.

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