Cream of Endive Soup
(Belgian variation on Vichyssoise)
(Makes 2 Servings)
2 medium Belgian endives (about 3 oz each), trimmed, rinsed, and finely chopped½ cup finely chopped leeks (white portion only)3 oz pared potato, diced 2 cups milk (may use skim) 2 tsp butter (divided)¼ tsp salt and a dash of white pepperDirections:In a 2-quart saucepan, heat 1 tsp butter over medium heat until bubbly and hot; add endives and leeks and stir to combine.Reduce heat to low, cover and cook, stirring occasionally until vegetables are softened (about 10 minutes). Add milk, potato, salt and pepper and let simmer over low heat, uncovered, stirring frequently until potato is very soft (about 40 minutes).Stir in remaining teaspoon of butter and serve.