HOT SOUP: The taste of endive is not for every one. But for those who like it, this recipe offers a difference from the usual vegetable as ingredient for soup.

CREAM OF ENDIVE SOUP:

1 lb Belgium endives, about 6                                                

2 tbsp. butter

3-4 cups chicken stock, see recipe                                          

2 tbsp. all purpose flour

1 cup 18% cream                                                                    

1 tsp. salt + ¼ tsp. fresh ground pepper                                                          

minced chives or parsley

Trim one inch from the top of each endive and remove any brown-tinged leaves. Quarter each endive lengthwise, remove and discard cores, and cut into 2 x ½-inch julienne strips.

In a heavy saucepan, melt butter over medium heat. Add endives and sauté until wilted, about 5 minutes.  Add 1 cup stock and bring to a boil.  Cover and reduce heat to simmer and cook for 15 minutes.

Puree mixture in a blender or food processor until smooth. Return mixture to saucepan. Add remaining stock, heat to boiling, then reduce heat to low. Put flour in a large bowl; then gradually whisk in enough hot soup to form a smooth paste. Gradually whisk this  paste back into the soup in the pan. Cook, stirring constantly, over medium-high heat until mixture thickens and bubbles. Cook for 1-2 minutes; then gradually whisk in cream. Add salt and pepper, and adjust to taste, continue cooking to heat through until hot.

Ladle into warm bowls to serve, garnished with chives or parsley.