Chive-Scented Puree of White California Endive Soup Ingredients
2 thick slices stale rustic country bread such as
pain au levain or sourdough, crusts removed
2 tablespoons melted butter
2 tablespoons butter
3-4 California Endives, cored, then cut crosswise
1 shallot, chopped
½ cup dry white wine with a good acidic balance
4 cups chicken broth
1 cup heavy cream or whipping cream
Salt and pepper to taste
½ cup finely chopped chives
Instructions
Preheat oven to 350 degrees.
Dice the stale bread and place it on a baking sheet,
then toss with the melted butter.
Toast for about 10 minutes, tossing once or twice, or
until the croutons turn golden and crisp.
Remove from oven and set aside.
Lightly sauté the endives and shallot in remaining butter
until softened, then remove with a slotted spoon and set aside.
Add wine to the pan and cook over high heat until it is
reduced by at least half, then add the broth and reserved
endives and shallots. Cook together until the endives are
just cooked through, about 10 minutes.
Puree the cooked endives, adding enough of the broth to
make a smooth consistency, then return the endive puree
to the pot with the rest of the broth. For a smoother consistency,
pass it through a strainer or sieve.
Add the cream and stir, heating the mixture together.
Season with salt and pepper to taste.
Just before serving add the chives to the hot soup
and ladle immediately into bowls, each one garnished
with a handful of croutons. Eat right away. Serves 4
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