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What You Need:
(Serving Size: 6 to 8)
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4 tablespoons butter
6 medium-sized Belgian endives (about 1 pound), trimmed, washed and finely chopped
2 medium-sized leeks, including 2 inches of the green tops, trimmed, thoroughly washed to rid them of all sand, then finely chopped
1 medium-sized baking potato (about ½ pound), peeled and finely chopped
1 tablespoon salt
¼ teaspoon white pepper
6 cups milk
4 tablespoons butter, softened
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, melt 4 tablespoons of butter over moderate heat. When the foam begins to subside, add the endives and leeks, and stir until they are evenly coated with the butter.
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2. Reduce the heat to low, cover tightly, and cook for about 10 minutes, or until the vegetables are soft and translucent but not brown.
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2. Stir in the potato, salt and pepper, pour in the milk, and bring to a simmer over moderate heat, stirring from time to time.
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2. Reduce the heat to low again and simmer uncovered for about 45 minutes. When the soup is finished the potatoes will have dissolved almost completely to create a light puree.
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3. Taste for seasoning, swirl the softened butter into the soup, and serve at once from a heated tureen or in individual soup plates.
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