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. PurÄe 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.
@
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
@
10
mn
@
20
mn
@
The cream can be replaced by 5 cups of boiling milk. If you use the milk, use only 7 cups of chicken stock.
