Endive and Tomato Soup Recipe

Ingredients:

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 heads of endive, trimmed and chopped
• 4 cups low-sodium chicken broth
• 1 can of diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup heavy cream

Instructions:

1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and cook for 5 minutes until softened, stirring frequently.
3. Add the endive and cook for an additional 5 minutes until wilted, stirring frequently.
4. Pour in the chicken broth and diced tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Stir in thyme, salt, and pepper.
6. Blend the soup until smooth using an immersion blender or transfer the soup to a regular blender to blend in batches. Be careful when blending hot liquids.
7. Stir in the heavy cream and warm the soup over low heat for another 5 minutes.

Serving suggestions:

• Serve hot with a sprinkle of chopped parsley, croutons, and grated parmesan cheese.
• Pair with a slice of crusty bread or a side salad for a satisfying meal.

Verdict:

This flavorful soup is a perfect blend of sweet and savory. The endive adds a slightly bitter taste that pairs well with the tangy tomatoes. The addition of heavy cream gives the soup a smooth texture and richness to the dish. This soup is ideal as a starter to a more substantial meal or as the main entrée for a light meal.