Name: Cream of Endive Soup with Fried Bread Chips
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: ½ ciabatta baguette, frozen for 15 minutes; ¼ cup (60 ml) olive oil; 1 leek, white part only, thinly sliced; 1 large potato, peeled and diced; 1 garlic clove, chopped; 2 tbsp butter; 4 white endives, thinly sliced; 1 ½ cups (375 ml) milk; 1 ½ cups (375 ml) chicken or vegetable broth; ½ cup (125 ml) 15% or 35% cream; 1 red or white endive, leaves separated and julienned; Chervil or flat-leaf parsley leaves, to taste; Ground Espelette or Gorria pepper (Espelette-style), to taste

Preparation

Bread Chips
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- On a work surface, using a bread knife or chef’s knife, remove the crust from the baguette. While the bread is still slightly frozen, slice as thinly as possible. Spread the bread slices out on a baking sheet.
- Using a pastry brush, cover the bread with the oil. Season with salt. Bake for 8 minutes or until golden and crispy. Set aside.
Soup
- Meanwhile, in a pot over medium-low heat, cook the leak, potato and garlic in the butter without browning for 5 minutes. Season with salt. Add the endives, milk and broth. Simmer over medium heat for 20 minutes or until the potato is tender, stirring a few times. Add the cream.
- In a blender, purée the soup until smooth. Adjust the seasoning.
Assembly
- Break the bread chips into small pieces.
- Divide the soup among four bowls. Top with the bread chips, julienned endives and herbs. Sprinkle with Espellete pepper.

Cream of Endive Soup with Fried Bread Chips

Categories

Ingredients

Bread Chips

Soup

Toppings

Preparation

Bread Chips

Soup

Assembly

Personal Note

To help you with this recipe

RICARDO Chef’s Knife