Cream of Endive Soup

Servings: 4 Ingredients: 2 tbsp Butter 2 Belgian Endives, cored and chopped 1 Onion, chopped 1 Garlic Clove, crushed 2 large Potatoes, peeled and cubed 480 ml/16 fl.oz. Fresh Chicken Stock 240 ml/8 fl.oz. Single Cream Salt and White Pepper Freshly Chopped Chives to garnish

Cooking Instructions: Heat the butter in a large saucepan, add the endive, onion and garlic, and sauté for 3 minutes. Add the potatoes and stock, bring to the boil, mix well then reduce the heat and simmer for 20 minutes or until the potatoes are very soft. Allow to cool a little then transfer to a food processor and blend until smooth. Return the leek mixture to the saucepan, add the milk, salt, and pepper, mix well and heat through gently. Serve hot or cold garnished with chopped chives.

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