Cream of Belgian Endive Soup
Makes 4 servings

2 Belgian endives, cored
1 white onion, diced
1 garlic clove, minced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk or cream
Salt and pepper to taste
Chopped chives
Dill sprigs for garnish

Mince the endives, reserving a few small leaves for garnish. SautÈ the onion, garlic, and endives in the butter for 3 minutes. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
Blend until smooth. Ad the milk, salt, and pepper and blend. Serve hot or cold garnish with chopped endive leaves, chives, and dill.