Cream Of Endive Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
6 large: belgian endive heads,
3 tablespoon: butter,
3 tablespoon: shallots, minced
4 1/2 cup: chicken stock,
3 tablespoon: long-grain rice,
1 1/2 cup: whipping cream,
1: salt,
1: pepper,
1: fresh chives, minced
Directions:
Trim 1" from bottom of each endive. Cut endives in quarters
lengthwise. Remove cores and discard. Coarsely chop endive. Melt
butter in a heavy large saucepan over medium heat. Add endive and
shallots. Saute until soft, about 8 minutes. Stir in 2 1/2 cups stock
and rice. Reduce heat, cover and simmer until rice is tender, about
20 minutes. Transfer to a bowl and let cool slightly.
Puree endive mixture in 3 batches in blender until smooth. Return to
saucepan. Add remaining 2 cups chicken stock and simmer 5 minutes.
Stir in cream and heat through. Season with salt and pepper. Garnish
with chives and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 6 servings
Source from luhu.jp
lengthwise. Remove cores and discard. Coarsely chop endive. Melt
butter in a heavy large saucepan over medium heat. Add endive and
shallots. Saute until soft, about 8 minutes. Stir in 2 1/2 cups stock
and rice. Reduce heat, cover and simmer until rice is tender, about
20 minutes. Transfer to a bowl and let cool slightly.
Puree endive mixture in 3 batches in blender until smooth. Return to
saucepan. Add remaining 2 cups chicken stock and simmer 5 minutes.
Stir in cream and heat through. Season with salt and pepper. Garnish
with chives and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 6 servings
Source from luhu.jp
Tags
Vegetables