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CREAM OF ENDIVE SOUP

Set aside one of the endives.  Cut the remaining endives into julienne.  Melt the butter in an ovenproof casserole or Dutch oven and cook the endives and sugar over a low heat.  Heat the chicken stock and stir it into the endives.  Season with salt and pepper.  Add a pinch of nutmeg.  Simmer for 20 minutes.  PurŽe the soup in a blender or food processor.  Stir in the cream and taste for seasoning.  Re-heat gently.  Cut the remaining endive into julienne and sprinkle it over the soup before serving.
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2 lbs endives
1/2 cup unsalted butter
1 tsp sugar
8 cups chicken stock
1 lb potatoes, diced
1/4 cup heavy cream
pinch ground nutmeg
salt and pepper
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10
mn
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20
mn
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The cream can be replaced by 5 cups of boiling milk.  If you use the milk, use only 7 cups of chicken stock.
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Soups
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Saumur
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