|endives, leek and potatoes|
I decided to cook it in a soup for two reasons: 1) Nigella has a great recipe for braised baby gem lettuces that we love in our family so it's not weird to cook lettuce and 2) I have a seasonal French cookbook that features endive braised in butter and cream. Not much of a stretch then to cook it with potatoes and leeks for a warm, thick winter soup.
|aren't they pretty?|
|time for the stock|
Endive, Leek & Potato Soup
olive oil, drizzle
nob or 1 tblsp butter
2 heads endive, rinsed and coarsely chopped
1 large leek, white and light green parts, coarsely chopped
3-4 medium potatoes
chicken or vegetable stock, enough to cover vegetables
salt and pepper to taste
soft goat cheese and fresh baguette to serve
Wash the leek carefully. Leeks are terrible for hiding dirt. I cut them lengthwise and spread apart the layers under running water and then coarsely chop and rinse under water in a sieve.
Wash and chop endive.
Peel potatoes and cube.
Warm olive oil and melt butter in a soup pot. Add washed and chopped leeks and endive. Let cook for a few minutes over medium heat until soft and translucent. Add potatoes and cook for a few minutes more. Then add enough chicken stock to cover vegetables and bring to a slight simmer. Stir occasionally and when potatoes feel soft, turn down heat and season with salt and pepper. You can leave it covered and on low heat like this for as long as you like. When you're ready to eat puree a bit with your trusty hand-held blitzer. I like to leave a few chunky bits of potato for texture but as you like.