Belgian Endive Bisque Recipe

Belgian Endive Bisque Recipe

  • 3 tablespoons O Organics Sweet Cream Butter
  • 6 ounces Belgian endive, cut crosswise into 1/4-inch slices
  • 2 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 3 tablespoons all-purpose flour
  • 5 cups O Organics Chicken Broth
  • Salt and pepper
  1. In a 3- to 4-quart pan, melt butter over medium heat.
  2. Set aside 1/2 cup of the endive. Add carrots, onion, and remaining endive to pan; stir until onion is limp, 8 to 10 minutes.
  3. Add flour; stir until it coats vegetables. Stir in broth. Bring to a boil. Cover and simmer until carrots are tender when pierced, 10 to 15 minutes.
  4. In a blender, smoothly puree soup, a portion at a time. Return soup to pan. Stir over medium heat until hot.
  5. Add salt and pepper to taste. Ladle into a tureen or bowls. Offer remaining endive to sprinkle onto each portion.
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