Ingredients for 4 servings:
2 heads Belgian endive, cored
1 white onion, diced
1 clove garlic, minced
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 (to garnish)

Cream of Endive Soup

Mince the endives, reserving a few small leaves for garnish.

Saute the onion, garlic, and endives in the butter for 3 minutes.

Add the potatoes and chicken broth, bring to a boil then turn down the heat and simmer for about 15 minutes, or until the potatoes are soft.

Place the mixture into a blender container or use an immersion blender.

Blend until smooth.

Add the milk, salt, and pepper and blend some more.

Serve hot or cold and garnish with chopped endive leaves, chives, and dill.