Endive Cream Soup (Belgian Bruxelloise)

Cream of endive soup called Bruxelloise is an amazing creamy and delicious soup that can be served hot or cold. It was a lovely addition to our Belgian feast. The next day, I actually added in a few left over mussels from the meal and it made a wonderful lunch with some nice crusty bread and a good Belgian beer.

2 Belgian endives, cored and minced
1 white onion, diced
1 clove garlic, minced
2 Tbsp. butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk
sea salt
black pepper, freshly ground

Garnish:
chopped endives and leaves
chopped chives
dill sprigs

Sauté the endive, onion and garlic in the butter for a few minutes. Add the potatoes and chicken broth and simmer for about 15 minutes or until the potatoes soften.

Using an immersion blender or regular blender, blend until smooth. Add in the milk, salt and pepper to taste and blend.

Garnish with chopped endive, chives and dill.

Can be served hot or cold.

Makes 4 servings.