2 Belgian Endives, cored
1 white onion, diced
1 garlic clove, diced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk
OR
1 cup cream
Salt and pepper, to taste
Chopped chives
Dill sprigs, for garnish
Servings: 4
1. Mince the Belgian Endives, reserving a few small leaves for garnish. Sauté the onion, garlic, and minced Belgian Endives in the butter for three minutes.
2. Add the potatoes and chicken broth and simmer for about fifteen minutes or until the potatoes are soft. Put this in a blender or food processor and process until smooth.
3. Add the milk, salt, and pepper and blend. Serve hot or cold. Garnish with the small Belgian Endive leaves, chives, and dill.
1 white onion, diced
1 garlic clove, diced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk
OR
1 cup cream
Salt and pepper, to taste
Chopped chives
Dill sprigs, for garnish
Servings: 4
1. Mince the Belgian Endives, reserving a few small leaves for garnish. Sauté the onion, garlic, and minced Belgian Endives in the butter for three minutes.
2. Add the potatoes and chicken broth and simmer for about fifteen minutes or until the potatoes are soft. Put this in a blender or food processor and process until smooth.
3. Add the milk, salt, and pepper and blend. Serve hot or cold. Garnish with the small Belgian Endive leaves, chives, and dill.
