Cream of endive soup with almonds

Cream of endive soup with almonds

  • Preparation Time 15 min
  • Cooking Time 30 min
  • Portions 4

Ingredients

  • 454 g (1 lb) of endives
  • 30 ml (2 tbsp) butter
  • 1 white onion, chopped
  • 125 ml (½ cup) whole blanched almonds
  • 15 ml (1 tbsp) honey
  • 1 potato, peeled and cut into cubes
  • 1 l (4 cups) chicken broth
  • 250 ml (1 cup) of 15% or 35% cream
  • Salt and pepper to taste

Directives

  • Cut endives into quarters and remove tough base. Chop coarsely.
  • Melt butter in a large pot over medium heat. Add onion, endives, almonds and honey. Stirring from time to time, cook 1-2 minutes or until almonds turn a light golden brown.
  • Add diced potatoes and chicken broth, then season with salt and pepper.
  • Simmer 20 minutes or until potatoes are fully cooked.
  • Process in blender until smooth. Add cream and serve hot.

Variation

Garnish with Parmesan shavings and fresh thyme, or add a few almonds to taste.