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2 tablespoons melted butter 
3 or 4 endives, cored, then cut crosswise 
1 shallot, chopped 
4 cups chicken broth 
1 cup heavy cream 
Salt and pepper to taste 
1/2 cup finely chopped chives

Croutons for garnish

Preheat the oven to 350F. Toss the bread cubes with melted butter and bake until brown, remove and set aside. 

Place endives, shallot and chicken broth in a pan, bring to a boil, and reduce heat. Cook until endives are just tender, then remove and puree them with enough broth to give them a smooth texture. Return to the pan and add cream. Heat through, taste and season with salt and pepper, remove from heat, stir in the chives and serve in warmed bowls. Garnish with croutons (fresh buttery ones are nice). Serves 4