serves 4 2 Belgian Endives, cored 1 white onion, diced 1 garlic clove, diced 2 tablespoons butter 2 large potatoes, peeled and diced 2 cups chicken broth 1 cup milk or cream salt and pepper to taste chopped chives dill sprigs for garnish

Mince the Belgian Endives, reserving a few small leaves for garnish. Saute the onion, garlic, and minced Belgian Endives in the butter for three minutes. Add the potatoes and chicken broth and simmer for about fifteen minutes or until the potatoes are soft. Put this in a blender or food processor and process until smooth. Add the milk, salt, and pepper and blend. Serve hot or cold. Garnish with the small Belgian Endive leaves, chives, and dill.

Recipes Preparing Belgian Endive Tri-Color Salad Dips: Guacamole, Blue Cheese, and Salsa Belgian Endive, Ham, and Cheese au Gratin Braised Belgian Endive Cream of Belgian Endive Soup Scallops and Belgian Endive Shrimp Salad with Belgian Endive Belgian Endive and Fruit

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