Creamy endive soup

Creamy endive velouté, where the delicate bitterness is softened by a creamy touch, classic from the Netherlands and Belgium.

Ingredients

600g fresh endives, cleaned and cut into sections

750ml light fish or vegetable stock

100ml fresh cream

1 tablespoon of fresh butter

Salt and pepper

Instructions

1. Brown the endives in the heated butter for a few minutes to reduce the bitterness.
2. Pour in the hot broth and simmer for 12 to 15 minutes until completely tender.
3. Blend finely until smooth.

Tips

• Add a little ham: Parma or bacon for more flavor;