Subject: Cream of Endive Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 14 2000 - 08:35:14 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another one from "DRSPAGHETI." Where does the good doctor get
them all?
A out-of-towner in New York at the height of the tourist season
decided to revisit an uptown restaurant he'd enjoyed on a
previous trip to the city.
Finally catching the eye of an overworked waiter, he said, "You
know, it's been over five years since I first came in here."
"You'll have to wait your turn, sir," replied the harried waiter. "I
can only serve one table at a time."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The world has the Belgian revolution of 1830 to thank for Belgian
endive. According to the legend, farmer Jan Lammers fled his home to
protect himself and his family, leaving his chicory roots to sprout in
the darkness of his basement. When he returned home he tasted the
white sprouts, and he liked them. The rest, as they say, is history.
Cream of Endive Soup (Brabantse Witloofroomsoep, Creme d'Endives)
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium leek, white and light green part
only, rinsed and finely chopped
1 rib celery, finely chopped
4 to 5 large Belgian Endives, coarsely chopped
4 cups (1 L) fresh or canned chicken broth
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream, half and half, or milk
Chopped fresh chives for garnish
Heat the butter in a large pot over moderate heat. Add the onion,
leek, celery, and endive, and saute until wilted but not brown, about
5 minutes. Add the chicken broth, nutmeg, salt and pepper, and bring
to a boil. Reduce the heat and simmer 30 minutes. Remove from the
heat and allow to cool. Puree the soup in batches in a food processor
or electric blender. Return the pureed soup to the pot and add the
cream or milk. Reheat before serving, but do not boil. Garnish with
chopped chives. Serves 4 to 6.
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