Leek and Endive Soup Recipe

Ingredients:

• 2 large leeks, sliced
• 2 endives, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp salt
• 1 tsp black pepper
• Fresh chives, chopped (optional)

Directions:

1. Melt the butter in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they are soft and slightly golden.
2. Add the chopped endive to the pot and sauté for another 3-5 minutes, until the endive is wilted and tender.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-15 minutes, until the leeks and endive are fully cooked.
4. Using an immersion blender or working in batches with a regular blender, purée the soup until it is completely smooth.
5. Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings as needed.
6. Let the soup simmer for another 5-10 minutes, stirring occasionally, until it has thickened slightly.
7. Once the soup is ready, ladle it into bowls and garnish with chopped chives (if using).

Verdict:

This Leek and Endive Soup is a comforting and delicious option for a cold day. The combination of leeks and endive adds a nice depth of flavor, and the heavy cream gives it a silky smooth texture. Garnishing with fresh chives adds a bright, herbaceous note.

Serving Suggestions:

This soup would pair well with a crusty piece of bread or a simple salad. It also makes for a great appetizer at a dinner party.