Belgian endive soup

Directions

• Step 1 Slice the yellow crown of the endives in very thin slices and keep them in a bown of cold water so that they do not turn brown. This will be used as a garnish at the end.
• Step 2 Cut the endives and the onion in large pieces.
• Step 3 Preheat a cooking pot on medium heat and sauté the onions together with a tablespoon of olive oil until transluscent. Add the endives together with the finely chopped garlic and sauté for approximately 4 minutes.
• Step 4 Deglaze with the dry sherry.
• Step 5 Add water until the endives are covered and let the vegetables simmer until they are soft (5 to 8 minutes).
• Step 6 Add everything to a blender and blend smooth on a high speed (1 or 2 minutes).
• Step 7 Add the cream and pour the soup back into the cooking pot and reheat on a very low heat until the raw taste of the cream has disappeared.
• Step 8 Season with salt and pepper.
• Step 9 Pour the soup into individual bowls and finish off with the yellow endive slices and some shoots for garnish. Serve with a dash of olive oil.