This creamy endive soup will become your go-to holiday starter year after year.
Ингредиенты
- 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
Инструкция
- 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.
